A simple, tasty dinner of feta and herb-crusted yellowtail, served with a sweet carrot purée, and a fresh salad of cucumber, olives, and onion.
Trillenium’s Feta & Herb Yellowtail
Trillenium’s Feta & Herb Yellowtail
with a Greek-style salad & carrot purée
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Balsamic Vinegar
- Carrot
- Cucumber
- Danish-style Feta
- Fresh Dill
- Line-caught Yellowtail Fillet/s
- Line-caught Yellowtail Fillets
- NOMU Seafood Rub
- Onion
- Onions
- Pitted Kalamata Olives
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Blender
- Paper Towel
- Butter
- Seasoning (salt & pepper)
BUTTERY CARROTS
Boil the kettle. Place a pot over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the Carrot and ½ the onion until slightly softened and starting to brown, 2-3 minutes (shifting occasionally). Pour in 200ml [400ml]|#7DA0D7 of boiling water, cover with the lid, and simmer until the carrots are soft, 8-10 minutes.
GREEK SALAD
In a salad bowl, combine the Cucumber, the olives, the remaining onion (to taste), the balsamic vinegar, a drizzle of olive oil, and seasoning. Just before serving, toss through the salad leaves. In a separate bowl, combine ½ the dill with the feta.
PURÉE
When the carrots are soft, remove from the pot and place in a blender with any remaining water from the pot. Add a knob of butter and seasoning. Blend until a smooth purée, adding more boiling water if necessary. Cover and set aside.
FRY THE FISH
Pat the fish dry with paper towel and season. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the fish, skin-side down, until the skin is turning crispy and golden, 3-5 minutes. Flip, add a knob of butter, the NOMU rub, and fry until cooked through, 2-3 minutes (constantly basting the fish with the butter). Remove from the pan.
FISH FEAST
Smear the Carrot purée on one side of the plate. Place the fish on top. Coat the fish in the dill and feta mix. Side with the fresh Greek-style salad and sprinkle over the remaining dill. Beautiful, Chef!
BUTTERY CARROTS
Boil the kettle. Place a pot over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the Carrot and ½ the onion until slightly softened and starting to brown, 2-3 minutes (shifting occasionally). Pour in 200ml [400ml]|#7DA0D7 of boiling water, cover with the lid, and simmer until the carrots are soft, 8-10 minutes.
GREEK SALAD
In a salad bowl, combine the Cucumber, the olives, the remaining onion (to taste), the balsamic vinegar, a drizzle of olive oil, and seasoning. Just before serving, toss through the salad leaves. In a separate bowl, combine ½ the dill with the feta.
PURÉE
When the carrots are soft, remove from the pot and place in a blender with any remaining water from the pot. Add a knob of butter and seasoning. Blend until a smooth purée, adding more boiling water if necessary. Cover and set aside.
FRY THE FISH
Pat the fish dry with paper towel and season. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the fish, skin-side down, until the skin is turning crispy and golden, 3-5 minutes. Flip, add a knob of butter, the NOMU rub, and fry until cooked through, 2-3 minutes (constantly basting the fish with the butter). Remove from the pan.
FISH FEAST
Smear the Carrot purée on one side of the plate. Place the fish on top. Coat the fish in the dill and feta mix. Side with the fresh Greek-style salad and sprinkle over the remaining dill. Beautiful, Chef!
BUTTERY CARROTS
Boil the kettle. Place a pot over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the Carrot and ½ the onion until slightly softened and starting to brown, 2-3 minutes (shifting occasionally). Pour in 600ml [800ml]|#7DA0D7 of boiling water, cover with the lid, and simmer until the carrots are soft, 12-15 minutes.
GREEK SALAD
In a salad bowl, combine the Cucumber, the olives, the remaining onion (to taste), the balsamic vinegar, a drizzle of olive oil, and seasoning. Just before serving, toss through the salad leaves. In a separate bowl, combine ½ the dill with the feta.
PURÉE
When the carrots are soft, remove from the pot and place in a blender with any remaining water from the pot. Add a knob of butter and seasoning. Blend until a smooth purée, adding more boiling water if necessary. Cover and set aside.
FRY THE FISH
Pat the fish dry with paper towel and season. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the fish, skin-side down, until the skin is turning crispy and golden, 3-5 minutes. Flip, add a knob of butter, the NOMU rub, and fry until cooked through, 2-3 minutes (constantly basting the fish with the butter). Remove from the pan.
FISH FEAST
Smear the Carrot purée on one side of the plate. Place the fish on top. Coat the fish in the dill and feta mix. Side with the fresh Greek-style salad and sprinkle over the remaining dill. Beautiful, Chef!
BUTTERY CARROTS
Boil the kettle. Place a pot over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the Carrot and ½ the onion until slightly softened and starting to brown, 2-3 minutes (shifting occasionally). Pour in 600ml [800ml]|#7DA0D7 of boiling water, cover with the lid, and simmer until the carrots are soft, 12-15 minutes.
GREEK SALAD
In a salad bowl, combine the Cucumber, the olives, the remaining onion (to taste), the balsamic vinegar, a drizzle of olive oil, and seasoning. Just before serving, toss through the salad leaves. In a separate bowl, combine ½ the dill with the feta.
PURÉE
When the carrots are soft, remove from the pot and place in a blender with any remaining water from the pot. Add a knob of butter and seasoning. Blend until a smooth purée, adding more boiling water if necessary. Cover and set aside.
FRY THE FISH
Pat the fish dry with paper towel and season. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the fish, skin-side down, until the skin is turning crispy and golden, 3-5 minutes. Flip, add a knob of butter, the NOMU rub, and fry until cooked through, 2-3 minutes (constantly basting the fish with the butter). Remove from the pan.
FISH FEAST
Smear the Carrot purée on one side of the plate. Place the fish on top. Coat the fish in the dill and feta mix. Side with the fresh Greek-style salad and sprinkle over the remaining dill. Beautiful, Chef!
Frequently Asked Questions
What is the preparation time for Trillenium’s Feta & Herb Yellowtail?
The preparation time for Trillenium’s Feta & Herb Yellowtail with a Greek-style salad & carrot purée is between 25 and 45 minutes.
What is the total time required to make Trillenium’s Feta & Herb Yellowtail with a Greek-style salad & carrot purée?
The total time required to make Trillenium’s Feta & Herb Yellowtail with a Greek-style salad & carrot purée is between 40 and 60 minutes.
How many servings does Trillenium’s Feta & Herb Yellowtail provide?
4 servings
What are the main ingredients in Trillenium’s Feta & Herb Yellowtail?
Balsamic Vinegar, Carrot, Cucumber, Danish-style Feta, Fresh Dill, Line-caught Yellowtail Fillet/s, Line-caught Yellowtail Fillets, NOMU Seafood Rub, Onion, Onions, Pitted Kalamata Olives, Salad Leaves
What is the nutritional information of Trillenium’s Feta & Herb Yellowtail?
Calories: 516, Carbs: 43 grams, Fat: grams, Protein: 44.2 grams, Sugar: 22 grams, Salt: 809 grams
How do I prepare Trillenium’s Feta & Herb Yellowtail?
GREEK SALAD: In a salad bowl, combine the cucumber, the olives, the remaining onion (to taste), the balsamic vinegar, a drizzle of olive oil, and seasoning. Just before serving, toss through the salad leaves. In a separate bowl, combine ½ the dill with the feta. FISH FEAST: Smear the carrot purée on one side of the plate. Place the fish on top. Coat the fish in the dill and feta mix. Side with the fresh Greek-style salad and sprinkle over the remaining dill. Beautiful, Chef! FRY THE FISH: Pat the fish dry with paper towel and season. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the fish, skin-side down, until the skin is turning crispy and golden, 3-5 minutes. Flip, add a knob of butter, the NOMU rub, and fry until cooked through, 2-3 minutes (constantly basting the fish with the butter). Remove from the pan. PURÉE: When the carrots are soft, remove from the pot and place in a blender with any remaining water from the pot. Add a knob of butter and seasoning. Blend until a smooth purée, adding more boiling water if necessary. Cover and set aside. BUTTERY CARROTS: Boil the kettle. Place a pot over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the carrot and ½ the onion until slightly softened and starting to brown, 2-3 minutes (shifting occasionally). Pour in 200ml [400ml]|#7DA0D7 of boiling water, cover with the lid, and simmer until the carrots are soft, 8-10 minutes.
What should be prepared from my kitchen to make Trillenium’s Feta & Herb Yellowtail?
Balsamic Vinegar, Carrot, Cucumber, Danish-style Feta, Fresh Dill, Line-caught Yellowtail Fillet/s, Line-caught Yellowtail Fillets, NOMU Seafood Rub, Onion, Onions, Pitted Kalamata Olives, Salad Leaves
How many calories does Trillenium’s Feta & Herb Yellowtail have?
516 calories
How much fat content does Trillenium’s Feta & Herb Yellowtail have?
grams
Woolies Products in this dish
