The words that best describe this fish dish, Chef? Flippin’ good! A crispy-skinned yellowtail fish fillet, spiced with NOMU Seafood Rub, is complemented by oven-roasted baby potatoes, a classic combination but elevated with some UCOOK flair. Served with a fresh green salad coated in zesty lemon juice and sweetened with piquante peppers. The dollops of basil pesto bring everything together.
Serving guide
Choose your portion size.
GOLDEN BABY POTATO
Preheat the oven to 200°C. Spread the baby potatoes on a roasting tray. Coat in cooking spray and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
SALAD & PESTO
In a bowl, combine the green leaves, piquanté peppers, lemon juice, and seasoning. In a small bowl, loosen the pesto with warm water. Set aside.
A TASTE OF THE CAPE
Place a pan over medium-high. Pat the fish dry with paper towel, coat in cooking spray, the NOMU rub and season. When hot, fry the fish until golden and cooked through, 2-3 minutes per side (depending on the thickness of the fish fillet). Remove from the pan and season.
SEAFOOD SENSATION
Plate up the roasted baby potatoes. Side with the fresh salad and the fish drizzled with the pesto. Good job, Chef!
Baby Potatoes - 200g
Salad Leaves - 20g
Piquanté Peppers - 20g
Lemon Juice - 10ml
Pesto Princess Basil Pesto - 15ml
Line-caught Yellowtail Fillet/s - 1
NOMU Seafood Rub - 5ml
GOLDEN BABY POTATO
Preheat the oven to 200°C. Spread the baby potatoes on a roasting tray. Coat in cooking spray and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
SALAD & PESTO
In a bowl, combine the green leaves, piquanté peppers, lemon juice, and seasoning. In a small bowl, loosen the pesto with warm water. Set aside.
A TASTE OF THE CAPE
Place a pan over medium-high. Pat the fish dry with paper towel, coat in cooking spray, the NOMU rub and season. When hot, fry the fish until golden and cooked through, 2-3 minutes per side (depending on the thickness of the fish fillet). Remove from the pan and season.
SEAFOOD SENSATION
Plate up the roasted baby potatoes. Side with the fresh salad and the fish drizzled with the pesto. Good job, Chef!
Baby Potatoes - 400g
Salad Leaves - 40g
Piquanté Peppers - 40g
Lemon Juice - 20ml
Pesto Princess Basil Pesto - 30ml
Line-caught Yellowtail Fillet/s - 2
NOMU Seafood Rub - 10ml
GOLDEN BABY POTATO
Preheat the oven to 200°C. Spread the baby potatoes on a roasting tray. Coat in cooking spray and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
SALAD & PESTO
In a bowl, combine the green leaves, piquanté peppers, lemon juice, and seasoning. In a small bowl, loosen the pesto with warm water. Set aside.
A TASTE OF THE CAPE
Place a pan over medium-high. Pat the fish dry with paper towel, coat in cooking spray, the NOMU rub and season. When hot, fry the fish until golden and cooked through, 2-3 minutes per side (depending on the thickness of the fish fillet). Remove from the pan and season.
SEAFOOD SENSATION
Plate up the roasted baby potatoes. Side with the fresh salad and the fish drizzled with the pesto. Good job, Chef!
Baby Potatoes - 600g
Salad Leaves - 60g
Piquanté Peppers - 60g
Lemon Juice - 30ml
Pesto Princess Basil Pesto - 45ml
Line-caught Yellowtail Fillets - 3
NOMU Seafood Rub - 15ml
GOLDEN BABY POTATO
Preheat the oven to 200°C. Spread the baby potatoes on a roasting tray. Coat in cooking spray and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
SALAD & PESTO
In a bowl, combine the green leaves, piquanté peppers, lemon juice, and seasoning. In a small bowl, loosen the pesto with warm water. Set aside.
A TASTE OF THE CAPE
Place a pan over medium-high. Pat the fish dry with paper towel, coat in cooking spray, the NOMU rub and season. When hot, fry the fish until golden and cooked through, 2-3 minutes per side (depending on the thickness of the fish fillet). Remove from the pan and season.
SEAFOOD SENSATION
Plate up the roasted baby potatoes. Side with the fresh salad and the fish drizzled with the pesto. Good job, Chef!
Baby Potatoes - 800g
Salad Leaves - 80g
Piquanté Peppers - 80g
Lemon Juice - 40ml
Pesto Princess Basil Pesto - 60ml
Line-caught Yellowtail Fillets - 4
NOMU Seafood Rub - 20ml
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R47.33
for 4 servings · R11.83 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Piquanté Peppers needs 80 gPEPPADEW Piquanté Pepper Chutney 400 g 400 g at R58.99 · 20% of packR11.80
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Baby Potatoes needs 800 gBaby Potatoes 700 g 700 g at R24.99 · 1.14× packR28.56
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Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R29.99 · 8% of packR2.40
Not in the Woolies basket — source these elsewhere:
- Pesto Princess Basil Pesto
- NOMU Seafood Rub
- Line-caught Yellowtail Fillets
Shopping
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Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Seared Pesto Yellowtail?
The preparation time for Seared Pesto Yellowtail with roasted baby potato is between 25 and 40 minutes.
What is the total time required to make Seared Pesto Yellowtail with roasted baby potato?
The total time required to make Seared Pesto Yellowtail with roasted baby potato is between 30 and 45 minutes.
How many servings does Seared Pesto Yellowtail provide?
4 servings
What are the main ingredients in Seared Pesto Yellowtail?
Baby Potato, Lemon Juice, Line-caught Yellowtail Fillets, NOMU Seafood Rub, Pesto Princess Basil Pesto, Piquanté Peppers, Salad Leaves
What is the nutritional information of Seared Pesto Yellowtail?
Calories: 487, Carbs: 40 grams, Fat: grams, Protein: 41.8 grams, Sugar: 9.1 grams, Salt: 563 grams
How do I prepare Seared Pesto Yellowtail?
SEAFOOD SENSATION: Plate up the roasted baby potatoes. Side with the fresh salad and the fish drizzled with the pesto. Good job, Chef! A TASTE OF THE CAPE: Place a pan over medium-high. Pat the fish dry with paper towel, coat in cooking spray, the NOMU rub and season. When hot, fry the fish until golden and cooked through, 2-3 minutes per side (depending on the thickness of the fish fillet). Remove from the pan and season. SALAD & PESTO: In a bowl, combine the green leaves, piquanté peppers, lemon juice, and seasoning. In a small bowl, loosen the pesto with warm water. Set aside. GOLDEN BABY POTATO: Preheat the oven to 200°C. Spread the baby potatoes on a roasting tray. Coat in cooking spray and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
What should be prepared from my kitchen to make Seared Pesto Yellowtail?
Baby Potato, Lemon Juice, Line-caught Yellowtail Fillets, NOMU Seafood Rub, Pesto Princess Basil Pesto, Piquanté Peppers, Salad Leaves
How many calories does Seared Pesto Yellowtail have?
487 calories
How much fat content does Seared Pesto Yellowtail have?
grams