Yellowtail Pomodoro

This dish proves that a tomato-y pomodoro-style sauce is the perfect carrier for tender yellowtail! All of these beautiful ingredients come together with onion, peas, and dried chilli flakes for some spice! It is served with bulgur wheat and swirled with crème fraîche and sprinklings of fragrant oregano. Bellissimo!

Yellowtail Pomodoro

with chilli flakes & crème fraîche

Hands on Time: 20 - 35 minutes

Overall Time: 35 - 50 minutes

Ingredients:

  • Bulgur Wheat
  • Creme Fraiche
  • Dried Chilli Flakes
  • Fresh Oregano
  • Line-caught Yellowtail Fillet
  • Line-caught Yellowtail Fillets
  • NOMU Italian Rub
  • Onion
  • Onions
  • Peas
  • Salad Leaves
  • Tomato Passata

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
Photo of Yellowtail Pomodoro
  1. LET’S BEGIN WITH BULGUR

    Boil the kettle. Place the bulgur wheat in a bowl with 100ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and set aside until rehydrated, 15-20 minutes. Fluff with a fork.

  2. POMODORO-STYLE SAUCE

    Place a pot over medium-high heat with a drizzle of oil. When hot, add the diced onion and fry until soft, 3-4 minutes (shifting occasionally). Add the rub, and ½ the chilli flakes (to taste). Fry until fragrant, 1-2 minutes (shifting constantly). Add the tomato passata and 50ml of water. Mix until combined and bring to a simmer.

  3. POACHING AWAY

    Once the sauce is simmering, gently lower the yellowtail into the sauce. Pop on the lid and leave to poach until cooked through and flaky, 8-10 minutes (flipping the fish halfway). Remove the fish from the sauce. Stir ¾ of the crème fraîche, the peas, and a splash of water (if necessary) through the sauce. Season.

  4. FRESH LEAVES

    In a bowl, combine the shredded salad leaves, a drizzle of olive oil, and seasoning.

  5. DINNER IS SERVED!

    Plate up the bulgur wheat. Top with the yellowtail smothered in the pomodoro-style sauce. Serve the dressed leaves on the side. Dollop over the remaining crème fraîche. Sprinkle over the chopped oregano and the remaining chilli flakes (to taste). Great work, Chef!

  • Bulgur Wheat - 75ml

  • Onion - 1

  • NOMU Italian Rub - 5ml

  • Dried Chilli Flakes - 2,5ml

  • Tomato Passata - 100ml

  • Line-caught Yellowtail Fillet - 1

  • Crème Fraîche - 30ml

  • Peas - 40g

  • Salad Leaves - 20g

  • Fresh Oregano - 4g

  1. LET’S BEGIN WITH BULGUR

    Boil the kettle. Place the bulgur wheat in a bowl with 200ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and set aside until rehydrated, 15-20 minutes. Fluff with a fork.

  2. POMODORO-STYLE SAUCE

    Place a pot over medium-high heat with a drizzle of oil. When hot, add the diced onion and fry until soft, 3-4 minutes (shifting occasionally). Add the rub, and ½ the chilli flakes (to taste). Fry until fragrant, 1-2 minutes (shifting constantly). Add the tomato passata and 100ml of water. Mix until combined and bring to a simmer.

  3. POACHING AWAY

    Once the sauce is simmering, gently lower the yellowtail into the sauce. Pop on the lid and leave to poach until cooked through and flaky, 8-10 minutes (flipping the fish halfway). Remove the fish from the sauce. Stir ¾ of the crème fraîche, the peas, and a splash of water (if necessary) through the sauce. Season.

  4. FRESH LEAVES

    In a bowl, combine the shredded salad leaves, a drizzle of olive oil, and seasoning.

  5. DINNER IS SERVED!

    Plate up the bulgur wheat. Top with the yellowtail smothered in the pomodoro-style sauce. Serve the dressed leaves on the side. Dollop over the remaining crème fraîche. Sprinkle over the chopped oregano and the remaining chilli flakes (to taste). Great work, Chef!

  • Bulgur Wheat - 150ml

  • Onion - 1

  • NOMU Italian Rub - 10ml

  • Dried Chilli Flakes - 5ml

  • Tomato Passata - 200ml

  • Line-caught Yellowtail Fillets - 2

  • Crème Fraîche - 60ml

  • Peas - 80g

  • Salad Leaves - 40g

  • Fresh Oregano - 8g

  1. LET’S BEGIN WITH BULGUR

    Boil the kettle. Place the bulgur wheat in a bowl with 300ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and set aside until rehydrated, 15-20 minutes. Fluff with a fork.

  2. POMODORO-STYLE SAUCE

    Place a pot over medium-high heat with a drizzle of oil. When hot, add the diced onion and fry until soft, 4-5 minutes (shifting occasionally). Add the rub, and ½ the chilli flakes (to taste). Fry until fragrant, 1-2 minutes (shifting constantly). Add the tomato passata and 150ml of water. Mix until combined and bring to a simmer.

  3. POACHING AWAY

    Once the sauce is simmering, gently lower the yellowtail into the sauce. Pop on the lid and leave to poach until cooked through and flaky, 8-10 minutes (flipping the fish halfway). Remove the fish from the sauce. Stir ¾ of the crème fraîche, the peas, and a splash of water (if necessary) through the sauce. Season.

  4. FRESH LEAVES

    In a bowl, combine the shredded salad leaves, a drizzle of olive oil, and seasoning.

  5. DINNER IS SERVED!

    Plate up the bulgur wheat. Top with the yellowtail smothered in the pomodoro-style sauce. Serve the dressed leaves on the side. Dollop over the remaining crème fraîche. Sprinkle over the chopped oregano and the remaining chilli flakes (to taste). Great work, Chef!

  • Bulgur Wheat - 225ml

  • Onions - 2

  • NOMU Italian Rub - 15ml

  • Dried Chilli Flakes - 7,5ml

  • Tomato Passata - 300ml

  • Line-caught Yellowtail Fillets - 3

  • Crème Fraîche - 90ml

  • Peas - 120g

  • Salad Leaves - 60g

  • Fresh Oregano - 12g

  1. LET’S BEGIN WITH BULGUR

    Boil the kettle. Place the bulgur wheat in a bowl with 400ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and set aside until rehydrated, 15-20 minutes. Fluff with a fork.

  2. POMODORO-STYLE SAUCE

    Place a pot over medium-high heat with a drizzle of oil. When hot, add the diced onion and fry until soft, 4-5 minutes (shifting occasionally). Add the rub, and ½ the chilli flakes (to taste). Fry until fragrant, 1-2 minutes (shifting constantly). Add the tomato passata and 200ml of water. Mix until combined and bring to a simmer.

  3. POACHING AWAY

    Once the sauce is simmering, gently lower the yellowtail into the sauce. Pop on the lid and leave to poach until cooked through and flaky, 8-10 minutes (flipping the fish halfway). Remove the fish from the sauce. Stir ¾ of the crème fraîche, the peas, and a splash of water (if necessary) through the sauce. Season.

  4. FRESH LEAVES

    In a bowl, combine the shredded salad leaves, a drizzle of olive oil, and seasoning.

  5. DINNER IS SERVED!

    Plate up the bulgur wheat. Top with the yellowtail smothered in the pomodoro-style sauce. Serve the dressed leaves on the side. Dollop over the remaining crème fraîche. Sprinkle over the chopped oregano and the remaining chilli flakes (to taste). Great work, Chef!

  • Bulgur Wheat - 300ml

  • Onions - 2

  • NOMU Italian Rub - 20ml

  • Dried Chilli Flakes - 10ml

  • Tomato Passata - 400ml

  • Line-caught Yellowtail Fillets - 4

  • Crème Fraîche - 120ml

  • Peas - 160g

  • Salad Leaves - 80g

  • Fresh Oregano - 15g

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