What are the main ingredients in Yellowtail Pomodoro?

Oil (cooking, olive or coconut), Salt & Pepper, Water

What is the nutritional information of Yellowtail Pomodoro?

Calories: 681, Carbs: 73 grams, Fat: grams, Protein: 48.9 grams, Sugar: 13.3 grams, Salt: 548 grams

How do I prepare Yellowtail Pomodoro?

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

What should be prepared from my kitchen to make Yellowtail Pomodoro?

Oil (cooking, olive or coconut), Salt & Pepper, Water

Yellowtail Pomodoro

Name: Yellowtail Pomodoro
Prep time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water

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

Download the Recipe for 2

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

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

Download the Recipe

Serves 2

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

Download the Recipe

Serves 3

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

Download the Recipe

Serves 4

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