eCook Meal
Lemon-caper Spaghetti & Yellowtail
with fresh chilli, parsley & capers
With al dente pasta tossed in a fragrant garlic & chilli-infused sauce, complemented by capers, feta & a crispy yellowtail fillet, this recipe is a culinary classic perfect for impressing your guests using minimal effort.
Serving guide
Choose your portion size.
LET’S GO!
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.
PREP STEP
Peel and grate the Garlic. Rinse and roughly chop the Parsley. Rinse and roughly chop the capers. Trim, de-seed, and roughly chop the chilli. Drain the feta.
FRY THE FISH
Pat the yellowtail dry with paper towel and season. Place a deep pan over medium-high heat with a drizzle of oil. When hot, fry the fish, skin-side down, until crispy and golden, 3-5 minutes. Flip, add a knob of butter and fry until cooked through, 2-3 minutes. Remove from the pan and cover.
Garlic-CAPER PASTA
Return the pan to medium heat with a drizzle of oil. When hot, add the grated Garlic and the chopped Chilli (to taste). Fry until fragrant, 1-2 minutes (shifting occasionally). Add the cooked pasta, a big drizzle of olive oil, and the chopped Capers. While stirring the pasta or tossing the pan, pour in the reserved pasta water until loosened and evenly coated. Season (if necessary) and toss through 1⁄2 the chopped Parsley.
PLATE IT UP
Plate up the pasta. Top with the yellowtail drizzled with the lemon juice. Sprinkle over the remaining Parsley. Crumble over the drained feta. Delish work, Chef!
LET’S GO!
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.
PREP STEP
Peel and grate the Garlic. Rinse and roughly chop the Parsley. Rinse and roughly chop the capers. Trim, de-seed, and roughly chop the chilli. Drain the feta.
FRY THE FISH
Pat the yellowtail dry with paper towel and season. Place a deep pan over medium-high heat with a drizzle of oil. When hot, fry the fish, skin-side down, until crispy and golden, 3-5 minutes. Flip, add a knob of butter and fry until cooked through, 2-3 minutes. Remove from the pan and cover.
Garlic-CAPER PASTA
Return the pan to medium heat with a drizzle of oil. When hot, add the grated Garlic and the chopped Chilli (to taste). Fry until fragrant, 1-2 minutes (shifting occasionally). Add the cooked pasta, a big drizzle of olive oil, and the chopped Capers. While stirring the pasta or tossing the pan, pour in the reserved pasta water until loosened and evenly coated. Season (if necessary) and toss through ½ the chopped Parsley.
PLATE IT UP
Plate up the pasta. Top with the yellowtail drizzled with the lemon juice. Sprinkle over the remaining Parsley. Crumble over the drained feta. Delish work, Chef!
LET’S GO!
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving 2 cups of pasta water, and toss through a drizzle of olive oil.
PREP STEP
Peel and grate the Garlic. Rinse and roughly chop the Parsley. Rinse and roughly chop the capers. Trim, de-seed, and roughly chop the chillies. Drain the feta.
FRY THE FISH
Pat the yellowtail dry with paper towel and season. Place a deep pan over medium-high heat with a drizzle of oil. When hot, fry the fish, skin-side down, until crispy and golden, 3-5 minutes. Flip, add a knob of butter and fry until cooked through, 2-3 minutes. Remove from the pan and cover.
Garlic-CAPER PASTA
Return the pan to medium heat with a drizzle of oil. When hot, add the grated Garlic and the chopped Chilli (to taste). Fry until fragrant, 1-2 minutes (shifting occasionally). Add the cooked pasta, a big drizzle of olive oil, and the chopped Capers. While stirring the pasta or tossing the pan, pour in the reserved pasta water until loosened and evenly coated.. Season (if necessary) and toss through ½ the chopped Parsley.
PLATE IT UP
Plate up the pasta. Top with the yellowtail drizzled with the lemon juice. Sprinkle over the remaining Parsley. Crumble over the drained feta. Delish work, Chef!
LET’S GO!
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving 2 cups of pasta water, and toss through a drizzle of olive oil.
PREP STEP
Peel and grate the Garlic. Rinse and roughly chop the Parsley. Rinse and roughly chop the capers. Trim, de-seed, and roughly chop the chillies. Drain the feta.
FRY THE FISH
Pat the yellowtail dry with paper towel and season. Place a deep pan over medium-high heat with a drizzle of oil. When hot, fry the fish, skin-side down, until crispy and golden, 3-5 minutes. Flip, add a knob of butter and fry until cooked through, 2-3 minutes. Remove from the pan and cover.
Garlic-CAPER PASTA
Return the pan to medium heat with a drizzle of oil. When hot, add the grated Garlic and the chopped Chilli (to taste). Fry until fragrant, 1-2 minutes (shifting occasionally). Add the cooked pasta, a big drizzle of olive oil, and the chopped Capers. While stirring the pasta or tossing the pan, pour in the reserved pasta water until loosened and evenly coated. Season (if necessary) and toss through ½ the chopped Parsley.
PLATE IT UP
Plate up the pasta. Top with the yellowtail drizzled with the lemon juice. Sprinkle over the remaining Parsley. Crumble over the drained feta. Delish work, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R131.26
for 4 servings · R32.82 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Capers needs 100 gNon-Pareilles Caper Berries in Vinegar 200 g 200 g at R94.99 · 50% of packR47.50
-
Spaghetti Pasta needs 500 gSpaghetti Pasta 500 g 500 g at R22.99 · 100% of packR22.99
-
Fresh Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
-
Danish-style Feta needs 100 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 13% of packR12.50
-
Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
-
Lemon Juice needs 60 mlLemon Juice 500 ml 500 ml at R29.99 · 12% of packR3.60
-
Fresh Parsley needs 15 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 10% of packR5.70
Not in the Woolies basket — source these elsewhere:
- Line-caught Yellowtail Fillets
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Lemon-caper Spaghetti & Yellowtail?
The preparation time for Lemon-caper Spaghetti & Yellowtail with fresh chilli, parsley & capers is between 25 and 40 minutes.
What is the total time required to make Lemon-caper Spaghetti & Yellowtail with fresh chilli, parsley & capers?
The total time required to make Lemon-caper Spaghetti & Yellowtail with fresh chilli, parsley & capers is between 30 and 50 minutes.
How many servings does Lemon-caper Spaghetti & Yellowtail provide?
4 servings
What are the main ingredients in Lemon-caper Spaghetti & Yellowtail?
Capers, Chilli, Feta, Garlic, Lemon Juice, Line-caught Yellowtail Fillets, Parsley, Spaghetti Pasta
What is the nutritional information of Lemon-caper Spaghetti & Yellowtail?
Calories: 771, Carbs: 93 grams, Fat: grams, Protein: 57.7 grams, Sugar: 4.6 grams, Salt: 909 grams
How do I prepare Lemon-caper Spaghetti & Yellowtail?
LET’S GO!: Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil. FRY THE FISH: Pat the yellowtail dry with paper towel and season. Place a deep pan over medium-high heat with a drizzle of oil. When hot, fry the fish, skin-side down, until crispy and golden, 3-5 minutes. Flip, add a knob of butter and fry until cooked through, 2-3 minutes. Remove from the pan and cover. GARLIC-CAPER PASTA: Return the pan to medium heat with a drizzle of oil. When hot, add the grated garlic and the chopped chilli (to taste). Fry until fragrant, 1-2 minutes (shifting occasionally). Add the cooked pasta, a big drizzle of olive oil, and the chopped capers. While stirring the pasta or tossing the pan, pour in the reserved pasta water until loosened and evenly coated. Season (if necessary) and toss through ½ the chopped parsley. PLATE IT UP: Plate up the pasta. Top with the yellowtail drizzled with the lemon juice. Sprinkle over the remaining parsley. Crumble over the drained feta. Delish work, Chef! PREP STEP: Peel and grate the garlic. Rinse and roughly chop the parsley. Rinse and roughly chop the capers. Trim, de-seed, and roughly chop the chilli. Drain the feta.
What should be prepared from my kitchen to make Lemon-caper Spaghetti & Yellowtail?
Capers, Chilli, Feta, Garlic, Lemon Juice, Line-caught Yellowtail Fillets, Parsley, Spaghetti Pasta
How many calories does Lemon-caper Spaghetti & Yellowtail have?
771 calories
How much fat content does Lemon-caper Spaghetti & Yellowtail have?
grams