What are the main ingredients in Fabulous Flaked Yellowtail?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter, Sugar/Sweetener/Honey

What is the nutritional information of Fabulous Flaked Yellowtail?

Calories: 631, Carbs: 53 grams, Fat: grams, Protein: 48.6 grams, Sugar: 13.2 grams, Salt: 586 grams

How do I prepare Fabulous Flaked Yellowtail?

IN A PICKLE: In a small bowl, add the red wine vinegar, 10ml of a sweetener of choice and 20ml of water. Mix until the sweetener has fully dissolved. Add the onion slices, toss until fully coated and set aside to pickle. Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion. FLAKEY FISH: Pat the yellowtail dry with some paper towel and season. Return the pan 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, add a knob of butter and cook for a further 2-3 minutes until cooked through, constantly basting the fish with the butter. Remove from the pan on completion and, using a fork, gently flake the flesh of the fish into chunks. Discard the bones and the skin. FEAST O’ FISH: Make a bed of the rinsed green leaves. Top with the yellowtail and potato salad. Sprinkle over the remaining pickled onion and parsley. Side with the pesto baby marrow and a lemon wedge. Finish off with a sprinkle of toasted almonds. Simply stunning, Chef! MARROW TIME: Lightly coat the baby marrow ribbons in oil and seasoning. Return the pan to a high heat. When hot, fry the strips for 3-5 minutes per side until slightly charred. Remove from the heat and toss through the pesto and the lemon zest. ALL TOGETHER NOW!: Drain the pickling liquid from the onions and discard. In a bowl, mix the yoghurt, the mustard, the juice of 2 lemon wedges, the drained capers, ½ the chopped parsley, the halved potatoes, the flaked fish, seasoning, and ½ the drained pickled onions. Toss until fully coated. LET’S BOIL: Place the halved baby potatoes in a pot of salted water over a high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Allow to simmer for 20-25 minutes until cooked through and soft. Remove from the heat on completion and drain. Cover with the lid to keep warm.

What should be prepared from my kitchen to make Fabulous Flaked Yellowtail?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter, Sugar/Sweetener/Honey

Fabulous Flaked Yellowtail

A delicious yet healthy creamy potato salad with yoghurt, mustard, capers, and lemon, accompanies a flakey yellowtail fillet, laying on a bed of green leaves. Along with pesto coated baby marrow ribbons, this dish is balanced and divine!

Fabulous Flaked Yellowtail

with a baby potato salad & pickled onions

Hands on Time: 15 - 30 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Baby Marrow
Baby Potatoes
Capers
Dijon Mustard
Flaked Almonds
Fresh Parsley
Green Leaves
Lemon
Lemons
Line-caught Yellowtail Fillet
Line-caught Yellowtail Fillets
Low Fat Plain Yoghurt
Pesto Princess Basil Pesto
Red Onion
Red Onions
Red Wine Vinegar

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter
Sugar/Sweetener/Honey

Serves 1

LET’S BOIL
Place the halved baby potatoes in a pot of salted water over a high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Allow to simmer for 20-25 minutes until cooked through and soft. Remove from the heat on completion and drain. Cover with the lid to keep warm.
IN A PICKLE
In a small bowl, add the red wine vinegar, 5ml of a sweetener of choice and 10ml of water. Mix until the sweetener has fully dissolved. Add the onion slices, toss until fully coated and set aside to pickle. Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion.
MARROW TIME
Lightly coat the baby marrow ribbons in oil and seasoning. Return the pan to a high heat. When hot, fry the strips for 3-5 minutes per side until slightly charred. Remove from the heat and toss through the pesto and the lemon zest.
FLAKEY FISH
Pat the yellowtail dry with some paper towel and season. Return the pan 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, add a knob of butter and cook for a further 2-3 minutes until cooked through, constantly basting the fish with the butter. Remove from the pan on completion and, using a fork, gently flake the flesh of the fish into chunks. Discard the bones and the skin.
ALL TOGETHER NOW!
Drain the pickling liquid from the onions and discard. In a bowl, mix the yoghurt, the mustard, the juice of 1 lemon wedge, the drained capers, ½ the chopped parsley, the halved potatoes, the flaked fish, seasoning, and ½ the drained pickled onions. Toss until fully coated.
FEAST O’ FISH
Make a bed of the rinsed green leaves. Top with the yellowtail and potato salad. Sprinkle over the remaining pickled onion and parsley. Side with the pesto baby marrow and a lemon wedge. Finish off with a sprinkle of toasted almonds. Simply stunning, Chef!

Baby Potatoes - 200g
Red Wine Vinegar - 10ml
Red Onion - 1
Flaked Almonds - 10g
Baby Marrow - 100g
Pesto Princess Basil Pesto - 15ml
Lemon - 1
Line-caught Yellowtail Fillet - 1
Low Fat Plain Yoghurt - 50ml
Dijon Mustard - 7,5ml
Capers - 5g
Fresh Parsley - 4g
Green Leaves - 20g

Download the Recipe

Serves 2

LET’S BOIL
Place the halved baby potatoes in a pot of salted water over a high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Allow to simmer for 20-25 minutes until cooked through and soft. Remove from the heat on completion and drain. Cover with the lid to keep warm.
IN A PICKLE
In a small bowl, add the red wine vinegar, 10ml of a sweetener of choice and 20ml of water. Mix until the sweetener has fully dissolved. Add the onion slices, toss until fully coated and set aside to pickle. Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion.
MARROW TIME
Lightly coat the baby marrow ribbons in oil and seasoning. Return the pan to a high heat. When hot, fry the strips for 3-5 minutes per side until slightly charred. Remove from the heat and toss through the pesto and the lemon zest.
FLAKEY FISH
Pat the yellowtail dry with some paper towel and season. Return the pan 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, add a knob of butter and cook for a further 2-3 minutes until cooked through, constantly basting the fish with the butter. Remove from the pan on completion and, using a fork, gently flake the flesh of the fish into chunks. Discard the bones and the skin.
ALL TOGETHER NOW!
Drain the pickling liquid from the onions and discard. In a bowl, mix the yoghurt, the mustard, the juice of 2 lemon wedges, the drained capers, ½ the chopped parsley, the halved potatoes, the flaked fish, seasoning, and ½ the drained pickled onions. Toss until fully coated.
FEAST O’ FISH
Make a bed of the rinsed green leaves. Top with the yellowtail and potato salad. Sprinkle over the remaining pickled onion and parsley. Side with the pesto baby marrow and a lemon wedge. Finish off with a sprinkle of toasted almonds. Simply stunning, Chef!

Baby Potatoes - 400g
Red Wine Vinegar - 20ml
Red Onion - 1
Flaked Almonds - 20g
Baby Marrow - 200g
Pesto Princess Basil Pesto - 30ml
Lemon - 1
Line-caught Yellowtail Fillets - 2
Low Fat Plain Yoghurt - 100ml
Dijon Mustard - 15ml
Capers - 10g
Fresh Parsley - 8g
Green Leaves - 40g

Download the Recipe

Serves 3

LET’S BOIL
Place the halved baby potatoes in a pot of salted water over a high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Allow to simmer for 25-30 minutes until cooked through and soft. Remove from the heat on completion and drain. Cover with the lid to keep warm.
IN A PICKLE
In a small bowl, add the red wine vinegar, 15ml of a sweetener of choice and 30ml of water. Mix until the sweetener has fully dissolved. Add the onion slices, toss until fully coated and set aside to pickle. Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion.
MARROW TIME
Lightly coat the baby marrow ribbons in oil and seasoning. Return the pan to a high heat. When hot, fry the strips for 3-5 minutes per side until slightly charred. You may need to do this step in batches. Remove from the heat and toss through the pesto and the lemon zest.
FLAKEY FISH
Pat the yellowtail dry with some paper towel and season. Return the pan 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, add a knob of butter and cook for a further 2-3 minutes until cooked through, constantly basting the fish with the butter. You might have to do this step in batches. Remove from the pan on completion and, using a fork, gently flake the flesh of the fish into chunks. Discard the bones and the skin.
ALL TOGETHER NOW!
Drain the pickling liquid from the onions and discard. In a large bowl, mix the yoghurt, the mustard, the juice of 3 lemon wedges, the drained capers, ½ the chopped parsley, the halved potatoes, the flaked fish, seasoning, and ½ the drained pickled onions. Toss until fully coated.
FEAST O’ FISH
Make a bed of the rinsed green leaves. Top with the yellowtail and potato salad. Sprinkle over the remaining pickled onion and parsley. Side with the pesto baby marrow and a lemon wedge. Finish off with a sprinkle of toasted almonds. Simply stunning, Chef!

Baby Potatoes - 600g
Red Wine Vinegar - 30ml
Red Onions - 2
Flaked Almonds - 30g
Baby Marrow - 300g
Pesto Princess Basil Pesto - 45ml
Lemons - 2
Line-caught Yellowtail Fillets - 3
Low Fat Plain Yoghurt - 150ml
Dijon Mustard - 22,5ml
Capers - 15g
Fresh Parsley - 12g
Green Leaves - 60g

Download the Recipe

Serves 4

LET’S BOIL
Place the halved baby potatoes in a pot of salted water over a high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Allow to simmer for 25-30 minutes until cooked through and soft. Remove from the heat on completion and drain. Cover with the lid to keep warm.
IN A PICKLE
In a small bowl, add the red wine vinegar, 20ml of a sweetener of choice and 40ml of water. Mix until the sweetener has fully dissolved. Add the onion slices, toss until fully coated and set aside to pickle. Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion.
MARROW TIME
Lightly coat the baby marrow ribbons in oil and seasoning. Return the pan to a high heat. When hot, fry the strips for 3-5 minutes per side until slightly charred. You may need to do this step in batches. Remove from the heat and toss through the pesto and the lemon zest.
FLAKEY FISH
Pat the yellowtail dry with some paper towel and season. Return the pan 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, add a knob of butter and cook for a further 2-3 minutes until cooked through, constantly basting the fish with the butter. You might have to do this step in batches. Remove from the pan on completion and, using a fork, gently flake the flesh of the fish into chunks. Discard the bones and the skin.
ALL TOGETHER NOW!
Drain the pickling liquid from the onions and discard. In a large bowl, mix the yoghurt, the mustard, the juice of 4 lemon wedges, the drained capers, ½ the chopped parsley, the halved potatoes, the flaked fish, seasoning, and ½ the drained pickled onions. Toss until fully coated.
FEAST O’ FISH
Make a bed of the rinsed green leaves. Top with the yellowtail and potato salad. Sprinkle over the remaining pickled onion and parsley. Side with the pesto baby marrow and a lemon wedge. Finish off with a sprinkle of toasted almonds. Simply stunning, Chef!