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
Red Pepper Pesto Yellowtail
with fresh chilli & roasted butternut
Hands on Time: 15 - 30 minutes
Overall Time: 35 - 50 minutes
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
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
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!
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!
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!
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!
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!
What should be prepared from my kitchen to make 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
How many calories does Red Pepper Pesto Yellowtail have?
452 calories
How much fat content does Red Pepper Pesto Yellowtail have?
grams
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