So simple yet so full of flavour! Fried yellowtail is served alongside fluffy rice and is served with the most delectable homemade lemon butter sauce, infused with parsley. A delicious pile of green veggies balances this dish out and finishes it off!
Yellowtail & Lemon Butter Sauce
Yellowtail & Lemon Butter Sauce
with plump white rice & gem squash
Hands on Time: 15 - 30 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Butter
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Gem Squash
- Lemon
- Lemons
- Line-caught Yellowtail Fillet
- Line-caught Yellowtail Fillets
- Peas
- Smoked Paprika
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
GEM SQUASH MAGIC
Place the gem squash in a pot, fully submerge in water, and place over a high heat. Once boiling, cook for 20-25 minutes until easily pierced through with a knife. Remove from the pot on completion and cut in half. Scoop out the seeds and discard. Cover to keep warm.
NICE AS RICE
Boil the kettle. Rinse the rice and place in a pot over a medium-high heat. Submerge in 225ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. On completion, drain if necessary and fluff up with a fork.
GREEN PEA-CE
Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion.
GET SAUCY
Place a pan over a medium-high heat with the butter. Once melted, remove from the heat and add the lemon zest, ½ the chopped parsley, ½ the paprika, and the grated garlic (to taste). Remove from the pan, place in a bowl, and cover to keep warm.
TAILS OF YELLOW
Pat the yellowtail dry with some paper towel. Return the pan, wiped down if necessary, to a medium-high heat with a drizzle of oil. When hot, fry the fish skin-side down for 3-5 minutes until the skin is turning crispy and golden. Flip, and cook for a further 2-3 minutes until cooked through.
DINNER IS SERVED
Plate up a generous helping of rice and side with the gem squash halves. Spoon the peas into the gem squash halves and dish up your fish. Drizzle the butter sauce over everything. Garnish with the remaining parsley and paprika. Serve with a lemon wedge.
Gem Squash - 1
White Basmati Rice - 100ml
Peas - 50g
Butter - 50g
Lemon - 1
Fresh Parsley - 4g
Smoked Paprika - 2,5ml
Garlic Clove - 1
Line-caught Yellowtail Fillet - 1
GEM SQUASH MAGIC
Place the gem squash in a pot, fully submerge in water, and place over a high heat. Once boiling, cook for 20-25 minutes until easily pierced through with a knife. Remove from the pot on completion and cut in half. Scoop out the seeds and discard. Cover to keep warm.
NICE AS RICE
Boil the kettle. Rinse the rice and place in a pot over a medium-high heat. Submerge in 450ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. On completion, drain if necessary and fluff up with a fork.
GREEN PEA-CE
Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion.
GET SAUCY
Place a pan over a medium-high heat with the butter. Once melted, remove from the heat and add the lemon zest, ½ the chopped parsley, ½ the paprika, and the grated garlic (to taste). Remove from the pan, place in a bowl, and cover to keep warm.
TAILS OF YELLOW
Pat the yellowtail dry with some paper towel. Return the pan, wiped down if necessary, to a medium-high heat with a drizzle of oil. When hot, fry the fish skin-side down for 3-5 minutes until the skin is turning crispy and golden. Flip, and cook for a further 2-3 minutes until cooked through.
DINNER IS SERVED
Plate up a generous helping of rice and side with the gem squash halves. Spoon the peas into the gem squash halves and dish up your fish. Drizzle the butter sauce over everything. Garnish with the remaining parsley and paprika. Serve with a lemon wedge.
Gem Squash - 2
White Basmati Rice - 200ml
Peas - 100g
Butter - 50g
Lemon - 1
Fresh Parsley - 8g
Smoked Paprika - 5ml
Garlic Clove - 1
Line-caught Yellowtail Fillets - 2
GEM SQUASH MAGIC
Place the gem squash in a pot, fully submerge in water, and place over a high heat. Once boiling, cook for 20-25 minutes until easily pierced through with a knife. Remove from the pot on completion and cut in half. Scoop out the seeds and discard. Cover to keep warm.
NICE AS RICE
Boil the kettle. Rinse the rice and place in a pot over a medium-high heat. Submerge in 600ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. On completion, drain if necessary and fluff up with a fork.
GREEN PEA-CE
Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion.
GET SAUCY
Place a pan over a medium-high heat with the butter. Once melted, remove from the heat and add the lemon zest, ½ the chopped parsley, ½ the paprika, and the grated garlic (to taste). Remove from the pan, place in a bowl, and cover to keep warm.
TAILS OF YELLOW
Pat the yellowtail dry with some paper towel. Return the pan, wiped down if necessary, to a medium-high heat with a drizzle of oil. When hot, fry the fish skin-side down for 3-5 minutes until the skin is turning crispy and golden. Flip, and cook for a further 2-3 minutes until cooked through.
DINNER IS SERVED
Plate up a generous helping of rice and side with the gem squash halves. Spoon the peas into the gem squash halves and dish up your fish. Drizzle the butter sauce over everything. Garnish with the remaining parsley and paprika. Serve with a lemon wedge.
Gem Squash - 3
White Basmati Rice - 300ml
Peas - 150g
Butter - 100g
Lemons - 2
Fresh Parsley - 12g
Smoked Paprika - 7,5ml
Garlic Cloves - 2
Line-caught Yellowtail Fillets - 3
GEM SQUASH MAGIC
Place the gem squash in a pot, fully submerge in water, and place over a high heat. Once boiling, cook for 20-25 minutes until easily pierced through with a knife. Remove from the pot on completion and cut in half. Scoop out the seeds and discard. Cover to keep warm.
NICE AS RICE
Boil the kettle. Rinse the rice and place in a pot over a medium-high heat. Submerge in 900ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. On completion, drain if necessary and fluff up with a fork.
GREEN PEA-CE
Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion.
GET SAUCY
Place a pan over a medium-high heat with the butter. Once melted, remove from the heat and add the lemon zest, ½ the chopped parsley, ½ the paprika, and the grated garlic (to taste). Remove from the pan, place in a bowl, and cover to keep warm.
TAILS OF YELLOW
Pat the yellowtail dry with some paper towel. Return the pan, wiped down if necessary, to a medium-high heat with a drizzle of oil. When hot, fry the fish skin-side down for 3-5 minutes until the skin is turning crispy and golden. Flip, and cook for a further 2-3 minutes until cooked through.
DINNER IS SERVED
Plate up a generous helping of rice and side with the gem squash halves. Spoon the peas into the gem squash halves and dish up your fish. Drizzle the butter sauce over everything. Garnish with the remaining parsley and paprika. Serve with a lemon wedge.
Gem Squash - 4
White Basmati Rice - 400ml
Peas - 200g
Butter - 100g
Lemons - 2
Fresh Parsley - 15g
Smoked Paprika - 10ml
Garlic Cloves - 2
Line-caught Yellowtail Fillets - 4
Woolies Products in this dish
