eCook Meal
Crispy Yellowtail & Roasted Gem Squash
with a creamy tomato sauce
Instead of boiling in water, we show you a clever way to turn gem squash into a savoury sensation on the plate, Chef! Gem squash wedges are oven-roasted and spiced with NOMU Spanish Rub. The smokiness perfectly complements the rich, tangy tomato passata sauce, made with onion, garlic & white wine. After adding cream & spinach, this becomes the flavour base for a crispy, paprika-coated yellowtail fillet.
Serving guide
Choose your portion size.
WHAT A GEM
Preheat the oven to 200°C. Place the gem squash on a roasting tray, cut-side up. Lightly drizzle with oil, coat in ½ of the NOMU rub, and season. Roast in the hot oven until golden, 25-30 minutes. Alternatively, air fry at 200°C until crispy, 20-25 minutes.
CREAMY TOMATO SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the onion until golden, 4-5 minutes (shifting occasionally). Add the remaining NOMU rub, the garlic and the chilli (to taste). Fry until fragrant, 1-2 minutes (shifting occasionally). Deglaze the pan with the white wine. Once the wine has cooked off, add the tomato passata, cream, ½ the chives and a sweetener (to taste). Season and simmer for 4-5 minutes. Mix through the Spinach and seasoning. Remove from the heat and place a lid on, allowing the spinach to wilt while you cook the fish.
SMOKY FISH
Place another pan over medium-high heat with a drizzle of oil. Pat the fish dry with paper towel. Dust the fish in the smoky flour. When hot, fry the fish until golden, 2-3 minutes per side. In the final minute, baste with a knob of butter (optional). Remove from the pan and season.
DIVE INTO DINNER
Bowl up the creamy tomato sauce, topped with the crispy fish. Side with the roasted gem squash and finish off with the remaining chives. Well done, Chef. Dinner is ready.
WHAT A GEM
Preheat the oven to 200°C. Place the gem squash on a roasting tray, cut-side up. Lightly drizzle with oil, coat in ½ of the NOMU rub, and season. Roast in the hot oven until golden, 25-30 minutes. Alternatively, air fry at 200°C until crispy, 20-25 minutes.
CREAMY TOMATO SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the onion until golden, 4-5 minutes (shifting occasionally). Add the remaining NOMU rub, the garlic and the chilli (to taste). Fry until fragrant, 1-2 minutes (shifting occasionally). Deglaze the pan with the white wine. Once the wine has cooked off, add the tomato passata, cream, ½ the chives and a sweetener (to taste). Season and simmer for 4-5 minutes. Mix through the Spinach and seasoning. Remove from the heat and place a lid on, allowing the spinach to wilt while you cook the fish.
SMOKY FISH
Place another pan over medium-high heat with a drizzle of oil. Pat the fish dry with paper towel. Dust the fish in the smoky flour. When hot, fry the fish until golden, 2-3 minutes per side. In the final minute, baste with a knob of butter (optional). Remove from the pan and season.
DIVE INTO DINNER
Bowl up the creamy tomato sauce, topped with the crispy fish. Side with the roasted gem squash and finish off with the remaining chives. Well done, Chef. Dinner is ready.
WHAT A GEM
Preheat the oven to 200°C. Place the gem squash on a roasting tray, cut-side up. Lightly drizzle with oil, coat in ½ of the NOMU rub, and season. Roast in the hot oven until golden, 30-35 minutes. Alternatively, air fry at 200°C until crispy, 25-30 minutes.
CREAMY TOMATO SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the onion until golden, 5-6 minutes (shifting occasionally). Add the remaining NOMU rub, the garlic and the chilli (to taste). Fry until fragrant, 2-4 minutes (shifting occasionally). Deglaze the pan with the white wine. Once the wine has cooked off, add the tomato passata, cream, ½ the chives and a sweetener (to taste). Season and simmer for 6-8 minutes. Mix through the Spinach and seasoning. Remove from the heat and place a lid on, allowing the spinach to wilt while you cook the fish.
SMOKY FISH
Place another pan over medium-high heat with a drizzle of oil. Pat the fish dry with paper towel. Dust the fish in the smoky flour. When hot, fry the fish until golden, 2-3 minutes per side. In the final minute, baste with a knob of butter (optional). Remove from the pan and season.
DIVE INTO DINNER
Bowl up the creamy tomato sauce, topped with the crispy fish. Side with the roasted gem squash and finish off with the remaining chives. Well done, Chef. Dinner is ready.
WHAT A GEM
Preheat the oven to 200°C. Place the gem squash on a roasting tray, cut-side up. Lightly drizzle with oil, coat in ½ of the NOMU rub, and season. Roast in the hot oven until golden, 30-35 minutes. Alternatively, air fry at 200°C until crispy, 25-30 minutes.
CREAMY TOMATO SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the onion until golden, 5-6 minutes (shifting occasionally). Add the remaining NOMU rub, the garlic and the chilli (to taste). Fry until fragrant, 2-4 minutes (shifting occasionally). Deglaze the pan with the white wine. Once the wine has cooked off, add the tomato passata, cream, ½ the chives and a sweetener (to taste). Season and simmer for 6-8 minutes. Mix through the Spinach and seasoning. Remove from the heat and place a lid on, allowing the spinach to wilt while you cook the fish.
SMOKY FISH
Place another pan over medium-high heat with a drizzle of oil. Pat the fish dry with paper towel. Dust the fish in the smoky flour. When hot, fry the fish until golden, 2-3 minutes per side. In the final minute, baste with a knob of butter (optional). Remove from the pan and season.
DIVE INTO DINNER
Bowl up the creamy tomato sauce, topped with the crispy fish. Side with the roasted gem squash and finish off with the remaining chives. Well done, Chef. Dinner is ready.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R104.44
for 4 servings · R26.11 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Spinach needs 200 gWhole Spinach 350 g 350 g at R22.99 · 57% of packR13.14
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Fresh Cream needs 200 mlFresh Full Cream Milk 2 L 2 L at R40.99 · 10% of packR4.10
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Fresh Chives needs 10 gSour Cream and Chives Flavoured Potato Crisps 125 g 125 g at R21.99 · 8% of packR1.76
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White Wine needs 80 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 32% of packR14.40
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Fresh Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Gem Squash needs 880 gGem Squash 2 kg 2 kg at R56.99 · 44% of packR25.08
Not in the Woolies basket — source these elsewhere:
- Smoky Flour
- Tomato Passata
- NOMU Spanish Rub
- Line-caught Yellowtail Fillets
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Crispy Yellowtail & Roasted Gem Squash?
The preparation time for Crispy Yellowtail & Roasted Gem Squash with a creamy tomato sauce is between 30 and 45 minutes.
What is the total time required to make Crispy Yellowtail & Roasted Gem Squash with a creamy tomato sauce?
The total time required to make Crispy Yellowtail & Roasted Gem Squash with a creamy tomato sauce is between 35 and 50 minutes.
How many servings does Crispy Yellowtail & Roasted Gem Squash provide?
4 servings
What are the main ingredients in Crispy Yellowtail & Roasted Gem Squash?
Fresh Chilli, Fresh Chillies, Fresh Chives, Fresh Cream, Garlic Clove, Garlic Cloves, Gem Squash, Line-caught Yellowtail Fillet/s, Line-caught Yellowtail Fillets, NOMU Spanish Rub, Onion, Onions, Smoky Flour, Spinach, Tomato Passata, White Wine
What is the nutritional information of Crispy Yellowtail & Roasted Gem Squash?
Calories: 625, Carbs: 41 grams, Fat: grams, Protein: 44.8 grams, Sugar: 14.1 grams, Salt: 1277 grams
How do I prepare Crispy Yellowtail & Roasted Gem Squash?
DIVE INTO DINNER: Bowl up the creamy tomato sauce, topped with the crispy fish. Side with the roasted gem squash and finish off with the remaining chives. Well done, Chef. Dinner is ready. SMOKY FISH: Place another pan over medium-high heat with a drizzle of oil. Pat the fish dry with paper towel. Dust the fish in the smoky flour. When hot, fry the fish until golden, 2-3 minutes per side. In the final minute, baste with a knob of butter (optional). Remove from the pan and season. CREAMY TOMATO SAUCE: Place a pan over medium heat with a drizzle of oil. When hot, fry the onion until golden, 4-5 minutes (shifting occasionally). Add the remaining NOMU rub, the garlic and the chilli (to taste). Fry until fragrant, 1-2 minutes (shifting occasionally). Deglaze the pan with the white wine. Once the wine has cooked off, add the tomato passata, cream, ½ the chives and a sweetener (to taste). Season and simmer for 4-5 minutes. Mix through the spinach and seasoning. Remove from the heat and place a lid on, allowing the spinach to wilt while you cook the fish. WHAT A GEM: Preheat the oven to 200°C. Place the gem squash on a roasting tray, cut-side up. Lightly drizzle with oil, coat in ½ of the NOMU rub, and season. Roast in the hot oven until golden, 25-30 minutes. Alternatively, air fry at 200°C until crispy, 20-25 minutes.
What should be prepared from my kitchen to make Crispy Yellowtail & Roasted Gem Squash?
Fresh Chilli, Fresh Chillies, Fresh Chives, Fresh Cream, Garlic Clove, Garlic Cloves, Gem Squash, Line-caught Yellowtail Fillet/s, Line-caught Yellowtail Fillets, NOMU Spanish Rub, Onion, Onions, Smoky Flour, Spinach, Tomato Passata, White Wine
How many calories does Crispy Yellowtail & Roasted Gem Squash have?
625 calories
How much fat content does Crispy Yellowtail & Roasted Gem Squash have?
grams