These scrumptious flatbreads are made from just two ingredients and so easy that you’ll be whipping them up at any opportunity! They form thick, crisp wraps for tangy slaw and butter-fried yellowtail, topped with dollops of spiced crème fraîche and a coating of crunchy panko breadcrumbs.
Neill Anthony’s Yellowtail Flatbreads
Neill Anthony’s Yellowtail Flatbreads
with a zesty panko crumb, pickled red onion & cumin-infused crème
Hands on Time: 35 - 45 minutes
Overall Time: 40 - 50 minutes
Ingredients:
- Butter Lettuce
- Creme Fraiche
- Cumin Seed
- Cumin Seeds
- Fresh Coriander
- Greek Yoghurt
- Lemon
- Panko Breadcrumbs
- Red Onion
- Red Wine Vinegar
- Self-raising Flour
- Shredded Cabbage & Julienne Carrot
- Yellowtail Fillet
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Rolling Pin
- Paper Towel
- Butter
KNEAD TO GET STARTED?
Set aside a tsp of flour for step 4. Place the remainder in a bowl with a good pinch of salt and a drizzle of oil. Mix in the yoghurt until combined, then use your hands to knead into a sticky dough. Divide into 2 equal pieces and roll into balls. Cover and pop in the fridge until frying.
SOME FAB FILLINGS
In a bowl, combine the vinegar, 1 tsp of a sweetener of choice, and a pinch of salt until dissolved. Toss through the sliced onion and set aside. Place the Cumin Seeds in a pan over a medium heat. Toast for 2-4 minutes until fragrant, shifting frequently. Remove from the pan, allow to cool, then stir into the crème fraîche. Season and set aside for serving. Place the cabbage and carrot in a bowl with the juice of 1 Lemon wedge, a drizzle of oil, and a pinch of lemon zest. Toss together and set aside for serving.
ZESTY PANKO CRUMB
Return the pan to a medium-high heat with a knob of butter. Once foaming, fry the Panko Breadcrumbs and the remaining Lemon zest (to taste) for 1-2 minutes until golden, shifting constantly. Remove from the heat on completion and set aside for serving.
FINISH YOUR FLATBREADS
Spread the reserved flour across a flat surface on which to roll your flatbreads. Use a rolling pin to shape each ball into a flat disc of 10-12cm in diameter. Return the pan to a high heat with a splash of oil. When hot, cook the flatbreads one at a time for 2 minutes per side until lightly crisped and heated through, adding more oil between each one if necessary. Remove from the pan on completion and drain on some paper towel.
BUTTERY FISH
Pat the yellowtail dry with paper towel and season. Return the pan to a medium-high heat with another drizzle of oil. When hot, fry the fish skin-side down for 3-5 minutes until crispy. Flip, add a knob of butter, and fry for another 2-3 minutes until cooked through, basting with the butter. Remove from the pan on completion and gently cut lengthways into 2 pieces.
LOAD IT UP
Plate the flatbreads and load up with shredded lettuce and zesty cabbage and carrot. Lay a piece of fish on top of each one, dollop with the cumin crème, and coat in the zesty breadcrumbs. Scatter over the pickled onion (use or lose the liquid as you wish!) and garnish with the chopped coriander. Go on, Chef – we know you’re drooling!
Self-raising Flour - 125ml
Greek Yoghurt - 45ml
Red Wine Vinegar - 10ml
Red Onion - 1
Cumin Seed - 1
Crème Fraîche - 30ml
Shredded Cabbage & Julienne Carrot - 75g
Lemon - 1
Panko Breadcrumbs - 50ml
Yellowtail Fillet - 1
Butter Lettuce - 20g
Fresh Coriander - 3g
KNEAD TO GET STARTED?
Set aside 2 tsp of flour for step 4. Place the remainder in a bowl with a good pinch of salt and a drizzle of oil. Mix in the yoghurt until combined, then use your hands to knead into a sticky dough. Divide into 4 equal pieces and roll into balls. Cover and pop in the fridge until frying.
SOME FAB FILLINGS
In a bowl, combine the vinegar, 2 tsp of a sweetener of choice, and a pinch of salt until dissolved. Toss through the sliced onion and set aside. Place the Cumin Seeds in a pan over a medium heat. Toast for 2-4 minutes until fragrant, shifting frequently. Remove from the pan, allow to cool, then stir into the crème fraîche. Season and set aside for serving. Place the cabbage and carrot in a bowl with the juice of 2 Lemon wedges, a drizzle of oil, and a pinch of lemon zest. Toss together and set aside for serving.
ZESTY PANKO CRUMB
Return the pan to a medium-high heat with a knob of butter. Once foaming, fry the Panko Breadcrumbs and the remaining Lemon zest (to taste) for 2-3 minutes until golden, shifting constantly. Remove from the heat on completion and set aside for serving.
FINISH YOUR FLATBREADS
Spread the reserved flour across a flat surface on which to roll your flatbreads. Use a rolling pin to shape each ball into a flat disc of 10-12cm in diameter. Return the pan to a high heat with a splash of oil. When hot, cook the flatbreads one at a time for 2 minutes per side until lightly crisped and heated through, adding more oil between each one if necessary. As you go, stack between sheets of paper towel to drain and keep warm.
BUTTERY FISH
Pat the yellowtail dry with paper towel and season. Return the pan to a medium-high heat with another drizzle of oil. When hot, fry the fish skin-side down for 3-5 minutes until crispy. Flip, add a knob of butter, and fry for another 2-3 minutes until cooked through, basting with the butter. Remove from the pan on completion and gently cut lengthways into 4 pieces.
LOAD IT UP
Plate the flatbreads and load up with shredded lettuce and zesty cabbage and carrot. Lay a piece of fish on top of each one, dollop with the cumin crème, and coat in the zesty breadcrumbs. Scatter over the pickled onion (use or lose the liquid as you wish!) and garnish with the chopped coriander. Go on, Chef – we know you’re drooling!
Self-raising Flour - 250ml
Greek Yoghurt - 85ml
Red Wine Vinegar - 20ml
Red Onion - 1
Cumin Seeds - 5ml
Crème Fraîche - 60ml
Shredded Cabbage & Julienne Carrot - 150g
Lemon - 1
Panko Breadcrumbs - 100ml
Yellowtail Fillet - 2
Butter Lettuce - 40g
Fresh Coriander - 5g
KNEAD TO GET STARTED?
Set aside 2 tsp of flour for step 4. Place the remainder in a bowl with a good pinch of salt and a drizzle of oil. Mix in the yoghurt until combined, then use your hands to knead into a sticky dough. Divide into 4 equal pieces and roll into balls. Cover and pop in the fridge until frying.
SOME FAB FILLINGS
In a bowl, combine the vinegar, 2 tsp of a sweetener of choice, and a pinch of salt until dissolved. Toss through the sliced onion and set aside. Place the Cumin Seeds in a pan over a medium heat. Toast for 2-4 minutes until fragrant, shifting frequently. Remove from the pan, allow to cool, then stir into the crème fraîche. Season and set aside for serving. Place the cabbage and carrot in a bowl with the juice of 2 Lemon wedges, a drizzle of oil, and a pinch of lemon zest. Toss together and set aside for serving.
ZESTY PANKO CRUMB
Return the pan to a medium-high heat with a knob of butter. Once foaming, fry the Panko Breadcrumbs and the remaining Lemon zest (to taste) for 2-3 minutes until golden, shifting constantly. Remove from the heat on completion and set aside for serving.
FINISH YOUR FLATBREADS
Spread the reserved flour across a flat surface on which to roll your flatbreads. Use a rolling pin to shape each ball into a flat disc of 10-12cm in diameter. Return the pan to a high heat with a splash of oil. When hot, cook the flatbreads one at a time for 2 minutes per side until lightly crisped and heated through, adding more oil between each one if necessary. As you go, stack between sheets of paper towel to drain and keep warm.
BUTTERY FISH
Pat the yellowtail dry with paper towel and season. Return the pan to a medium-high heat with another drizzle of oil. When hot, fry the fish skin-side down for 3-5 minutes until crispy. Flip, add a knob of butter, and fry for another 2-3 minutes until cooked through, basting with the butter. Remove from the pan on completion and gently cut lengthways into 4 pieces.
LOAD IT UP
Plate the flatbreads and load up with shredded lettuce and zesty cabbage and carrot. Lay a piece of fish on top of each one, dollop with the cumin crème, and coat in the zesty breadcrumbs. Scatter over the pickled onion (use or lose the liquid as you wish!) and garnish with the chopped coriander. Go on, Chef – we know you’re drooling!
Self-raising Flour - 250ml
Greek Yoghurt - 85ml
Red Wine Vinegar - 20ml
Red Onion - 1
Cumin Seeds - 5ml
Crème Fraîche - 60ml
Shredded Cabbage & Julienne Carrot - 150g
Lemon - 1
Panko Breadcrumbs - 100ml
Yellowtail Fillet - 2
Butter Lettuce - 40g
Fresh Coriander - 5g
KNEAD TO GET STARTED?
Set aside 1 tbsp of flour for step 4. Place the remainder in a mixing bowl with a good pinch of salt and a drizzle of oil. Mix in the yoghurt until combined, then use your hands to knead into a sticky dough. Divide into 8 equal pieces and roll into balls. Cover and pop in the fridge until frying.
SOME FAB FILLINGS
In a bowl, combine the vinegar, 1 tbsp of a sweetener of choice, and a pinch of salt until dissolved. Toss through the sliced onion and set aside. Place the Cumin Seeds in a large pan over a medium heat. Toast for 2-4 minutes until fragrant, shifting frequently. Remove from the pan, allow to cool, then stir into the crème fraîche. Season and set aside for serving. Place the cabbage and carrot in a bowl with the juice of 4 Lemon wedges, a drizzle of oil, and a pinch of lemon zest. Toss together and set aside for serving.
ZESTY PANKO CRUMB
Return the pan to a medium-high heat with a knob of butter. Once foaming, fry the Panko Breadcrumbs and the remaining Lemon zest (to taste) for 2-3 minutes until golden, shifting constantly. Remove from the heat on completion and set aside for serving.
FINISH YOUR FLATBREADS
Spread the reserved flour across a flat surface on which to roll your flatbreads. Use a rolling pin to shape each ball into a flat disc of 10-12cm in diameter. Return the pan to a high heat with a splash of oil. When hot, cook the flatbreads one at a time for 2 minutes per side until lightly crisped and heated through, adding more oil between each one if necessary. As you go, stack between sheets of paper towel to drain and keep warm.
BUTTERY FISH
Pat the yellowtail dry with paper towel and season. Return the pan to a medium-high heat with another drizzle of oil. When hot, fry the fish skin-side down for 3-5 minutes until crispy. Flip, add a knob of butter, and fry for another 2-3 minutes until cooked through, basting with the butter. You may need to do this step in batches. Remove from the pan on completion and gently cut lengthways into 8 pieces.
LOAD IT UP
Plate the flatbreads and load up with shredded lettuce and zesty cabbage and carrot. Lay a piece of fish on top of each one, dollop with the cumin crème, and coat in the zesty breadcrumbs. Scatter over the pickled onion (use or lose the liquid as you wish!) and garnish with the chopped coriander. Go on, Chef – we know you’re drooling!
Self-raising Flour - 500ml
Greek Yoghurt - 170ml
Red Wine Vinegar - 40ml
Red Onion - 2
Cumin Seeds - 10ml
Crème Fraîche - 120ml
Shredded Cabbage & Julienne Carrot - 300g
Lemon - 2
Panko Breadcrumbs - 200ml
Yellowtail Fillet - 4
Butter Lettuce - 80g
Fresh Coriander - 10g
Frequently Asked Questions
What is the preparation time for Neill Anthony’s Yellowtail Flatbreads?
The preparation time for Neill Anthony’s Yellowtail Flatbreads with a zesty panko crumb, pickled red onion & cumin-infused crème is between 35 and 45 minutes.
What is the total time required to make Neill Anthony’s Yellowtail Flatbreads with a zesty panko crumb, pickled red onion & cumin-infused crème?
The total time required to make Neill Anthony’s Yellowtail Flatbreads with a zesty panko crumb, pickled red onion & cumin-infused crème is between 40 and 50 minutes.
How many servings does Neill Anthony’s Yellowtail Flatbreads provide?
4 servings
What are the main ingredients in Neill Anthony’s Yellowtail Flatbreads?
Butter Lettuce, Creme Fraiche, Cumin Seed, Cumin Seeds, Fresh Coriander, Greek Yoghurt, Lemon, Panko Breadcrumbs, Red Onion, Red Wine Vinegar, Self-raising Flour, Shredded Cabbage & Julienne Carrot, Yellowtail Fillet
What is the nutritional information of Neill Anthony’s Yellowtail Flatbreads?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Neill Anthony’s Yellowtail Flatbreads?
BUTTERY FISH: Pat the yellowtail dry with paper towel and season. Return the pan to a medium-high heat with another drizzle of oil. When hot, fry the fish skin-side down for 3-5 minutes until crispy. Flip, add a knob of butter, and fry for another 2-3 minutes until cooked through, basting with the butter. Remove from the pan on completion and gently cut lengthways into 4 pieces. LOAD IT UP: Plate the flatbreads and load up with shredded lettuce and zesty cabbage and carrot. Lay a piece of fish on top of each one, dollop with the cumin crème, and coat in the zesty breadcrumbs. Scatter over the pickled onion (use or lose the liquid as you wish!) and garnish with the chopped coriander. Go on, Chef – we know you’re drooling! KNEAD TO GET STARTED?: Set aside 2 tsp of flour for step 4. Place the remainder in a bowl with a good pinch of salt and a drizzle of oil. Mix in the yoghurt until combined, then use your hands to knead into a sticky dough. Divide into 4 equal pieces and roll into balls. Cover and pop in the fridge until frying. ZESTY PANKO CRUMB: Return the pan to a medium-high heat with a knob of butter. Once foaming, fry the panko breadcrumbs and the remaining lemon zest (to taste) for 2-3 minutes until golden, shifting constantly. Remove from the heat on completion and set aside for serving. SOME FAB FILLINGS: In a bowl, combine the vinegar, 2 tsp of a sweetener of choice, and a pinch of salt until dissolved. Toss through the sliced onion and set aside. Place the cumin seeds in a pan over a medium heat. Toast for 2-4 minutes until fragrant, shifting frequently. Remove from the pan, allow to cool, then stir into the crème fraîche. Season and set aside for serving. Place the cabbage and carrot in a bowl with the juice of 2 lemon wedges, a drizzle of oil, and a pinch of lemon zest. Toss together and set aside for serving. FINISH YOUR FLATBREADS: Spread the reserved flour across a flat surface on which to roll your flatbreads. Use a rolling pin to shape each ball into a flat disc of 10-12cm in diameter. Return the pan to a high heat with a splash of oil. When hot, cook the flatbreads one at a time for 2 minutes per side until lightly crisped and heated through, adding more oil between each one if necessary. As you go, stack between sheets of paper towel to drain and keep warm.
What should be prepared from my kitchen to make Neill Anthony’s Yellowtail Flatbreads?
Butter Lettuce, Creme Fraiche, Cumin Seed, Cumin Seeds, Fresh Coriander, Greek Yoghurt, Lemon, Panko Breadcrumbs, Red Onion, Red Wine Vinegar, Self-raising Flour, Shredded Cabbage & Julienne Carrot, Yellowtail Fillet
How many calories does Neill Anthony’s Yellowtail Flatbreads have?
calories
How much fat content does Neill Anthony’s Yellowtail Flatbreads have?
grams
Woolies Products in this dish
