Fabulous Flaked Yellowtail

Name: Fabulous Flaked Yellowtail
Prep time: 15 min
Total time: 35 min
Yield: 4 servings
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

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

4.5

64 reviews

Hands on Time: 15 - 30 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

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!

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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!

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!

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!

Download the Recipe

Frequently Asked Questions

What is the preparation time for Fabulous Flaked Yellowtail?

The preparation time for Fabulous Flaked Yellowtail with a baby potato salad & pickled onions is between 15 and 30 minutes.

What is the total time required to make Fabulous Flaked Yellowtail with a baby potato salad & pickled onions?

The total time required to make Fabulous Flaked Yellowtail with a baby potato salad & pickled onions is between 35 and 50 minutes.

How many servings does Fabulous Flaked Yellowtail provide?

4 servings

What are the main ingredients in Fabulous Flaked Yellowtail?

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

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.