Looking for the ideal balance of fresh and rich? This heavenly yellowtail fillet is your answer: suffused with the delicate sweetness of a homemade rosé and apple sauce and resting on a crispy roast of cauli, butternut, and baby potatoes.
Yellowtail & Rosé Applesauce
Yellowtail & Rosé Applesauce
with fresh basil & roast baby potatoes, butternut and cauliflower
Hands on Time: 30 - 50 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Apple
- Baby Potatoes
- Baby Tomatoes
- Butternut Chunks & Cauliflower Florets
- Fresh Basil
- Honey
- Rosé Wine
- Salad Leaves
- Vegetable Stock
- White Wine Vinegar
- Yellowtail Fillet
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter (optional)
- Paper Towel
- Blender
GET YOUR ROAST STARTED
Preheat the oven to 200°C. Place the halved baby potatoes on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until crispy on the outside and soft on the inside. Place the butternut and cauliflower pieces in a bowl. Coat in oil, season, and set aside.
SALAD & STOCK
Boil the kettle. Place the quartered baby tomatoes in a bowl with three-quarters of the sliced basil. Toss through the white wine vinegar and a drizzle of oil until coated. Season to taste and set aside to marinate until serving. Dilute the stock with 50ml of boiling water and set aside for the sauce.
ADDITIONAL VEGGIES
When the potatoes have been roasting for 10 minutes, give them a shift and add the butternut and cauliflower to the tray. Return to the oven for the remaining roasting time until crispy.
MAKE THE ROSÉ APPLESAUCE
Place a small pot over a medium heat with a drizzle of oil or knob of butter. When hot, fry the chopped apple for 7-8 minutes until soft, breaking it up as it cooks. Pour in the rosé and allow to bubble and reduce slightly. Stir through the honey and diluted stock, bring to a simmer, and cook for 2-3 minutes until reduced by half. On completion, transfer to a blender and blend until smooth. Return to the pot and season to taste. Pop on a lid and place over a low heat to keep warm.
PAN FRY THE YELLOWTAIL
Pat the fish dry with some paper towel and season. Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the fish for 3-5 minutes until becoming crispy and golden. Flip, add a knob of butter (optional), and fry for a further 2-3 minutes until cooked through, continuously basting it with the butter. Remove from the pan on completion.
DINNER IS SERVED
Pile up some roast baby potatoes, butternut, and cauliflower. Side with the yellowtail fillet and pour the applesauce over it (to taste). Make a bed of rinsed salad leaves on the side and top with the marinated baby tomatoes. Garnish with the remaining fresh, sliced basil. Take a seat, it’s time to eat.
Baby Potatoes - 200g
Butternut Chunks & Cauliflower Florets - 150g
Baby Tomatoes - 80g
Fresh Basil - 5g
White Wine Vinegar - 15ml
Vegetable Stock - 5ml
Apple - 1
Rosé Wine - 30ml
Honey - 10ml
Yellowtail Fillet - 1
Salad Leaves - 20g
GET YOUR ROAST STARTED
Preheat the oven to 200°C. Place the halved baby potatoes on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until crispy on the outside and soft on the inside. Place the butternut and cauliflower pieces in a bowl. Coat in oil, season, and set aside.
SALAD & STOCK
Boil the kettle. Place the quartered baby tomatoes in a bowl with three-quarters of the sliced basil. Toss through the white wine vinegar and a drizzle of oil until coated. Season to taste and set aside to marinate until serving. Dilute the stock with 100ml of boiling water and set aside for the sauce.
ADDITIONAL VEGGIES
When the potatoes have been roasting for 10 minutes, give them a shift and add the butternut and cauliflower to the tray. Return to the oven for the remaining roasting time until crispy.
MAKE THE ROSÉ APPLESAUCE
Place a small pot over a medium heat with a drizzle of oil or knob of butter. When hot, fry the chopped apple for 7-8 minutes until soft, breaking it up as it cooks. Pour in the rosé and allow to bubble and reduce slightly. Stir through the honey and diluted stock, bring to a simmer, and cook for 5-7 minutes until reduced by half. On completion, transfer to a blender and blend until smooth. Return to the pot and season to taste. Pop on a lid and place over a low heat to keep warm.
PAN FRY THE YELLOWTAIL
Pat the fish dry with some paper towel and season. Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the fish for 3-5 minutes until becoming crispy and golden. Flip, add a knob of butter (optional), and fry for a further 2-3 minutes until cooked through, continuously basting it with the butter. Remove from the pan on completion.
DINNER IS SERVED
Pile up some roast baby potatoes, butternut, and cauliflower. Side with the yellowtail fillet and pour the applesauce over it (to taste). Make a bed of rinsed salad leaves on the side and top with the marinated baby tomatoes. Garnish with the remaining fresh, sliced basil. Take a seat, it’s time to eat.
Baby Potatoes - 400g
Butternut Chunks & Cauliflower Florets - 300g
Baby Tomatoes - 160g
Fresh Basil - 10g
White Wine Vinegar - 30ml
Vegetable Stock - 10ml
Apple - 1
Rosé Wine - 65ml
Honey - 20ml
Yellowtail Fillet - 2
Salad Leaves - 40g
GET YOUR ROAST STARTED
Preheat the oven to 200°C. Place the halved baby potatoes on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until crispy on the outside and soft on the inside. Place the butternut and cauliflower pieces in a bowl. Coat in oil, season, and set aside.
SALAD & STOCK
Boil the kettle. Place the quartered baby tomatoes in a bowl with three-quarters of the sliced basil. Toss through the white wine vinegar and a drizzle of oil until coated. Season to taste and set aside to marinate until serving. Dilute the stock with 100ml of boiling water and set aside for the sauce.
ADDITIONAL VEGGIES
When the potatoes have been roasting for 10 minutes, give them a shift and add the butternut and cauliflower to the tray. Return to the oven for the remaining roasting time until crispy.
MAKE THE ROSÉ APPLESAUCE
Place a small pot over a medium heat with a drizzle of oil or knob of butter. When hot, fry the chopped apple for 7-8 minutes until soft, breaking it up as it cooks. Pour in the rosé and allow to bubble and reduce slightly. Stir through the honey and diluted stock, bring to a simmer, and cook for 5-7 minutes until reduced by half. On completion, transfer to a blender and blend until smooth. Return to the pot and season to taste. Pop on a lid and place over a low heat to keep warm.
PAN FRY THE YELLOWTAIL
Pat the fish dry with some paper towel and season. Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the fish for 3-5 minutes until becoming crispy and golden. Flip, add a knob of butter (optional), and fry for a further 2-3 minutes until cooked through, continuously basting it with the butter. Remove from the pan on completion.
DINNER IS SERVED
Pile up some roast baby potatoes, butternut, and cauliflower. Side with the yellowtail fillet and pour the applesauce over it (to taste). Make a bed of rinsed salad leaves on the side and top with the marinated baby tomatoes. Garnish with the remaining fresh, sliced basil. Take a seat, it’s time to eat.
Baby Potatoes - 400g
Butternut Chunks & Cauliflower Florets - 300g
Baby Tomatoes - 160g
Fresh Basil - 10g
White Wine Vinegar - 30ml
Vegetable Stock - 10ml
Apple - 1
Rosé Wine - 65ml
Honey - 20ml
Yellowtail Fillet - 2
Salad Leaves - 40g
GET YOUR ROAST STARTED
Preheat the oven to 200°C. Place the halved baby potatoes on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until crispy on the outside and soft on the inside. Place the butternut and cauliflower pieces on a second roasting tray. Coat in oil, season, and set aside.
SALAD & STOCK
Boil the kettle. Place the quartered baby tomatoes in a bowl with three-quarters of the sliced basil. Toss through the white wine vinegar and a drizzle of oil until coated. Season to taste and set aside to marinate until serving. Dilute the stock with 180ml of boiling water and set aside for the sauce.
ADDITIONAL VEGGIES
When the potatoes have been roasting for 10 minutes, give them a shift and return to the oven. Pop in the tray of butternut and cauliflower and cook for the remaining roasting time until crispy.
MAKE THE ROSÉ APPLESAUCE
Place a small pot over a medium heat with a drizzle of oil or knob of butter. When hot, fry the chopped apple for 8-10 minutes until soft, breaking it up as it cooks. Pour in the rosé and allow to bubble and reduce slightly. Stir through the honey and diluted stock, bring to a simmer, and cook for 8-10 minutes until reduced by half. On completion, transfer to a blender and blend until smooth. Return to the pot and season to taste. Pop on a lid and place over a low heat to keep warm.
PAN FRY THE YELLOWTAIL
Pat the fish dry with some paper towel and season. Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the fish for 3-5 minutes until becoming crispy and golden. Flip, add a knob of butter (optional), and fry for a further 2-3 minutes until cooked through, continuously basting it with the butter. Remove from the pan on completion.
DINNER IS SERVED
Pile up some roast baby potatoes, butternut, and cauliflower. Side with the yellowtail fillet and pour the applesauce over it (to taste). Make a bed of rinsed salad leaves on the side and top with the marinated baby tomatoes. Garnish with the remaining fresh, sliced basil. Take a seat, it’s time to eat.
Baby Potatoes - 800g
Butternut Chunks & Cauliflower Florets - 600g
Baby Tomatoes - 320g
Fresh Basil - 20g
White Wine Vinegar - 60ml
Vegetable Stock - 20ml
Apple - 2
Rosé Wine - 125ml
Honey - 40ml
Yellowtail Fillet - 4
Salad Leaves - 80g
Woolies Products in this dish
