Red Pepper Pesto Yellowtail

Name: Red Pepper Pesto Yellowtail
Prep time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: Butternut; Fresh Chilli; Fresh Chillies; Fresh Dill; Lemon; Line-caught Yellowtail Fillet; Line-caught Yellowtail Fillets; Pesto Princess Red Pepper Pesto; Red Bell Pepper; Red Bell Peppers; Salad Leaves

Perfectly cooked yellowtail drizzled in Pesto Princess Red Pepper Pesto & sided with roasted butternut and a fresh salad. Finished with a squeeze of lemon & a sprinkling of fresh dill (& chillies for the brave).

Red Pepper Pesto Yellowtail

with fresh chilli & roasted butternut

4.6

55 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 (optional)

Serves 1

Butternut EAT MY DINNER!
Preheat the oven to 200°C. Place the Butternut chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway.
CRISPY FISH
When the roast has 8-10 minutes remaining, pat the yellowtail dry with paper towel and season. Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the fish, skin-side down, for 3-5 minutes until crispy and golden. Flip, add a knob of butter (optional) or a drizzle of oil and cook for a further 2-3 minutes until cooked through.
FINAL TOUCHES
In a salad bowl, combine the rinsed Salad Leaves, the sliced pepper, a drizzle of oil, ½ the chopped dill, and seasoning. In a small bowl, loosen the red pepper pesto with oil in 5ml increments until drizzling consistency.
DINNER IS SERVED
Plate up the roasted Butternut. Side with the crispy fish drizzled with the loosened pesto. Serve with the fresh salad. Garnish with the sliced chilli (to taste) and sprinkle over the remaining dill. Serve with a Lemon wedge. Well done, Chef!

Download the Recipe

Serves 2

Butternut EAT MY DINNER!
Preheat the oven to 200°C. Place the Butternut chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
CRISPY FISH
When the roast has 8-10 minutes remaining, pat the yellowtail dry with paper towel and season. Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the fish, skin-side down, for 3-5 minutes until crispy and golden. Flip, add a knob of butter (optional) or a drizzle of oil and cook for a further 2-3 minutes until cooked through.
FINAL TOUCHES
In a salad bowl, combine the rinsed Salad Leaves, the sliced pepper, a drizzle of oil, ½ the chopped dill, and seasoning. In a small bowl, loosen the red pepper pesto with oil in 5ml increments until drizzling consistency.
DINNER IS SERVED
Plate up the roasted Butternut. Side with the crispy fish drizzled with the loosened pesto. Serve with the fresh salad. Garnish with the sliced chilli (to taste) and sprinkle over the remaining dill. Serve with a Lemon wedge. Well done, Chef!

Download the Recipe

Serves 3

Butternut EAT MY DINNER!
Preheat the oven to 200°C. Place the Butternut chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
CRISPY FISH
When the roast has 8-10 minutes remaining, pat the yellowtail dry with paper towel and season. Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the fish, skin-side down, for 3-5 minutes until crispy and golden. Flip, add a knob of butter (optional) or a drizzle of oil and cook for a further 2-3 minutes until cooked through.
FINAL TOUCHES
In a salad bowl, combine the rinsed Salad Leaves, the sliced pepper, a drizzle of oil, ½ the chopped dill, and seasoning. In a small bowl, loosen the red pepper pesto with oil in 5ml increments until drizzling consistency.
DINNER IS SERVED
Plate up the roasted Butternut. Side with the crispy fish drizzled with the loosened pesto. Serve with the fresh salad. Garnish with the sliced chilli (to taste) and sprinkle over the remaining dill. Serve with a Lemon wedge. Well done, Chef!

Download the Recipe

Serves 4

Butternut EAT MY DINNER!
Preheat the oven to 200°C. Place the Butternut chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
CRISPY FISH
When the roast has 8-10 minutes remaining, pat the yellowtail dry with paper towel and season. Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the fish, skin-side down, for 3-5 minutes until crispy and golden. Flip, add a knob of butter (optional) or a drizzle of oil and cook for a further 2-3 minutes until cooked through.
FINAL TOUCHES
In a salad bowl, combine the rinsed Salad Leaves, the sliced pepper, a drizzle of oil, ½ the chopped dill, and seasoning. In a small bowl, loosen the red pepper pesto with oil in 5ml increments until drizzling consistency.
DINNER IS SERVED
Plate up the roasted Butternut. Side with the crispy fish drizzled with the loosened pesto. Serve with the fresh salad. Garnish with the sliced chilli (to taste) and sprinkle over the remaining dill. Serve with a Lemon wedge. Well done, Chef!

Download the Recipe

Frequently Asked Questions

What is the preparation time for Red Pepper Pesto Yellowtail?

The preparation time for Red Pepper Pesto Yellowtail with fresh chilli & roasted butternut is between 15 and 30 minutes.

What is the total time required to make Red Pepper Pesto Yellowtail with fresh chilli & roasted butternut?

The total time required to make Red Pepper Pesto Yellowtail with fresh chilli & roasted butternut is between 35 and 50 minutes.

How many servings does Red Pepper Pesto Yellowtail provide?

4 servings

What are the main ingredients in Red Pepper Pesto Yellowtail?

Butternut, Fresh Chilli, Fresh Chillies, Fresh Dill, Lemon, Line-caught Yellowtail Fillet, Line-caught Yellowtail Fillets, Pesto Princess Red Pepper Pesto, Red Bell Pepper, Red Bell Peppers, Salad Leaves

What is the nutritional information of Red Pepper Pesto Yellowtail?

Calories: 452, Carbs: 40 grams, Fat: grams, Protein: 42.1 grams, Sugar: 11.6 grams, Salt: 251 grams

How do I prepare Red Pepper Pesto Yellowtail?

BUTTERNUT EAT MY DINNER!: Preheat the oven to 200°C. Place the butternut chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. CRISPY FISH: When the roast has 8-10 minutes remaining, pat the yellowtail dry with paper towel and season. Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the fish, skin-side down, for 3-5 minutes until crispy and golden. Flip, add a knob of butter (optional) or a drizzle of oil and cook for a further 2-3 minutes until cooked through. FINAL TOUCHES: In a salad bowl, combine the rinsed salad leaves, the sliced pepper, a drizzle of oil, ½ the chopped dill, and seasoning. In a small bowl, loosen the red pepper pesto with oil in 5ml increments until drizzling consistency. DINNER IS SERVED: Plate up the roasted butternut. Side with the crispy fish drizzled with the loosened pesto. Serve with the fresh salad. Garnish with the sliced chilli (to taste) and sprinkle over the remaining dill. Serve with a lemon wedge. Well done, Chef!