eCook Meal
Yellowtail & Apricot Glaze
with sautéed spinach and onion, roast pumpkin & fresh lemon
Fish and apricot is a beloved local pairing – for good reason! Here, the buttery flavour of pan-seared yellowtail is elevated by the fruitiness of an apricot, garlic, and honey glaze. With nutrient-rich veg for balanced, delicious dining.
Serving guide
Choose your portion size.
PREP THE ORANGE THINGS
Preheat the oven to 200°C. Boil the kettle. Spread out the pumpkin pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up. Place the dried apricots in a bowl and submerge in boiling water. Allow to soak for 4-5 minutes until plump and rehydrated. Drain, roughly chop, and set aside.
AMAZE GLAZE
When the pumpkin reaches the halfway mark, give it a shift and return to the oven. Place a small pot over a medium heat with a drizzle of oil. When hot, add in the chopped apricots, the juice of 1 Lemon wedge, and 50ml of water. Give a stir and gently simmer for 2-3 minutes until sticky, breaking up the apricots as they soften. If starting to dry out during cooking, gradually mix in water in 10ml increments. On completion, stir through the Honey, ½ of the grated Garlic, and a knob of butter (optional). Remove from the heat and season to taste. Pop on a lid and set aside to keep warm.
SAUTÉ THE Spinach
Place a pan over a medium heat with a drizzle of oil. When hot, fry the diced Onion for 1-2 minutes until soft and translucent, shifting occasionally. Add the remaining grated Garlic and fry for a minute until fragrant, shifting constantly. Add the shredded Spinach and sauté for 3-4 minutes until wilted. On completion, transfer to a bowl and season. Cover to keep warm and set aside for serving.
DECADENT FISH
Pat the yellowtail dry with paper towel and season the flesh. Return the pan to a medium-high heat with another drizzle of oil. When hot, fry the yellowtail skin-side down for 3-5 minutes until the skin is crispy. Flip, add a knob of butter (optional), and pour over ½ of the apricot glaze. Fry for a further 2-3 minutes until cooked through, continuously basting with the glaze in the pan. Remove the pan from the heat on completion.
STICKY APRICOT HEAVEN
Dish up a generous portion of tender Spinach and cover in roast pumpkin. Top with the yellowtail fillet, pour over the pan juices to taste, and douse in the remaining apricot glaze. Finish off with sprinklings of chopped Parsley and lemon zest – and don't forget to serve a lemon wedge on the side. Indulge…
PREP THE ORANGE THINGS
Preheat the oven to 200°C. Boil the kettle. Spread out the pumpkin pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up. Place the dried apricots in a bowl and submerge in boiling water. Allow to soak for 4-5 minutes until plump and rehydrated. Drain, roughly chop, and set aside.
AMAZE GLAZE
When the pumpkin reaches the halfway mark, give it a shift and return to the oven. Place a small pot over a medium heat with a drizzle of oil. When hot, add in the chopped apricots, the juice of 2 Lemon wedges, and 60ml of water. Give a stir and gently simmer for 3-4 minutes until sticky, breaking up the apricots as they soften. If starting to dry out during cooking, gradually mix in water in 10ml increments. On completion, stir through the Honey, ½ of the grated Garlic, and a knob of butter (optional). Remove from the heat and season to taste. Pop on a lid and set aside to keep warm.
SAUTÉ THE Spinach
Place a pan over a medium heat with a drizzle of oil. When hot, fry the diced Onion for 2-3 minutes until soft and translucent, shifting occasionally. Add the remaining grated Garlic and fry for a minute until fragrant, shifting constantly. Add the shredded Spinach and sauté for 4-5 minutes until wilted. On completion, transfer to a bowl and season. Cover to keep warm and set aside for serving.
DECADENT FISH
Pat the yellowtail dry with paper towel and season the flesh. Return the pan to a medium-high heat with another drizzle of oil. When hot, fry the yellowtail skin-side down for 3-5 minutes until the skin is crispy. Flip, add a knob of butter (optional), and pour over ½ of the apricot glaze. Fry for a further 2-3 minutes until cooked through, continuously basting with the glaze in the pan. Remove the pan from the heat on completion.
STICKY APRICOT HEAVEN
Dish up a generous portion of tender Spinach and cover in roast pumpkin. Top with the yellowtail fillet, pour over the pan juices to taste, and douse in the remaining apricot glaze. Finish off with sprinklings of chopped Parsley and lemon zest – and don't forget to serve a lemon wedge on the side. Indulge…
PREP THE ORANGE THINGS
Preheat the oven to 200°C. Boil the kettle. Spread out the pumpkin pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up. Place the dried apricots in a bowl and submerge in boiling water. Allow to soak for 4-5 minutes until plump and rehydrated. Drain, roughly chop, and set aside.
AMAZE GLAZE
When the pumpkin reaches the halfway mark, give it a shift and return to the oven. Place a small pot over a medium heat with a drizzle of oil. When hot, add in the chopped apricots, the juice of 3 Lemon wedges, and 70ml of water. Give a stir and gently simmer for 4-5 minutes until sticky, breaking up the apricots as they soften. If starting to dry out during cooking, gradually mix in water in 10ml increments. On completion, stir through the Honey, ½ of the grated Garlic, and a knob of butter (optional). Remove from the heat and season to taste. Pop on a lid and set aside to keep warm.
SAUTÉ THE Spinach
Place a large pan over a medium heat with a drizzle of oil. When hot, fry the diced Onion for 3-4 minutes until soft and translucent, shifting occasionally. Add the remaining grated Garlic and fry for a minute until fragrant, shifting constantly. Add the shredded Spinach and sauté for 5-6 minutes until wilted. On completion, transfer to a bowl and season. Cover to keep warm and set aside for serving.
DECADENT FISH
Pat the yellowtail dry with paper towel and season the flesh. Return the pan to a medium-high heat with another drizzle of oil. When hot, fry the yellowtail skin-side down for 3-5 minutes until the skin is crispy. Flip, add a knob of butter (optional), and pour over ½ of the apricot glaze. Fry for a further 2-3 minutes until cooked through, continuously basting with the glaze in the pan. Remove the pan from the heat on completion.
STICKY APRICOT HEAVEN
Dish up a generous portion of tender Spinach and cover in roast pumpkin. Top with the yellowtail fillet, pour over the pan juices to taste, and douse in the remaining apricot glaze. Finish off with sprinklings of chopped Parsley and lemon zest – and don't forget to serve a lemon wedge on the side. Indulge…
PREP THE ORANGE THINGS
Preheat the oven to 200°C. Boil the kettle. Spread out the pumpkin pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up. Place the dried apricots in a bowl and submerge in boiling water. Allow to soak for 4-5 minutes until plump and rehydrated. Drain, roughly chop, and set aside.
AMAZE GLAZE
When the pumpkin reaches the halfway mark, give it a shift and return to the oven. Place a small pot over a medium heat with a drizzle of oil. When hot, add in the chopped apricots, the juice of 4 Lemon wedges, and 80ml of water. Give a stir and gently simmer for 4-5 minutes until sticky, breaking up the apricots as they soften. If starting to dry out during cooking, gradually mix in water in 10ml increments. On completion, stir through the Honey, ½ of the grated Garlic, and a knob of butter (optional). Remove from the heat and season to taste. Pop on a lid and set aside to keep warm.
SAUTÉ THE Spinach
Place a large pan over a medium heat with a drizzle of oil. When hot, fry the diced Onion for 3-4 minutes until soft and translucent, shifting occasionally. Add the remaining grated Garlic and fry for a minute until fragrant, shifting constantly. Add the shredded Spinach and sauté for 5-6 minutes until wilted. On completion, transfer to a bowl and season. Cover to keep warm and set aside for serving.
DECADENT FISH
Pat the yellowtail dry with paper towel and season the flesh. Return the pan to a medium-high heat with another drizzle of oil. When hot, fry the yellowtail skin-side down for 3-5 minutes until the skin is crispy. Flip, add a knob of butter (optional), and pour over ½ of the apricot glaze. Fry for a further 2-3 minutes until cooked through, continuously basting with the glaze in the pan. Remove the pan from the heat on completion.
STICKY APRICOT HEAVEN
Dish up a generous portion of tender Spinach and cover in roast pumpkin. Top with the yellowtail fillet, pour over the pan juices to taste, and douse in the remaining apricot glaze. Finish off with sprinklings of chopped Parsley and lemon zest – and don't forget to serve a lemon wedge on the side. Indulge…
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Frequently Asked Questions
What is the preparation time for Yellowtail & Apricot Glaze?
The preparation time for Yellowtail & Apricot Glaze with sautéed spinach and onion, roast pumpkin & fresh lemon is between 20 and 40 minutes.
What is the total time required to make Yellowtail & Apricot Glaze with sautéed spinach and onion, roast pumpkin & fresh lemon?
The total time required to make Yellowtail & Apricot Glaze with sautéed spinach and onion, roast pumpkin & fresh lemon is between 35 and 60 minutes.
How many servings does Yellowtail & Apricot Glaze provide?
4 servings
What are the main ingredients in Yellowtail & Apricot Glaze?
Dried Apricot, Garlic, Honey, Lemon, Line-caught Yellowtail Fillets, Onion, Parsley, Pumpkin Chucks, Pumpkin Chunks, Spinach
What is the nutritional information of Yellowtail & Apricot Glaze?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Yellowtail & Apricot Glaze?
DECADENT FISH: Pat the yellowtail dry with paper towel and season the flesh. Return the pan to a medium-high heat with another drizzle of oil. When hot, fry the yellowtail skin-side down for 3-5 minutes until the skin is crispy. Flip, add a knob of butter (optional), and pour over ½ of the apricot glaze. Fry for a further 2-3 minutes until cooked through, continuously basting with the glaze in the pan. Remove the pan from the heat on completion. PREP THE ORANGE THINGS: Preheat the oven to 200°C. Boil the kettle. Spread out the pumpkin pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up. Place the dried apricots in a bowl and submerge in boiling water. Allow to soak for 4-5 minutes until plump and rehydrated. Drain, roughly chop, and set aside. STICKY APRICOT HEAVEN: Dish up a generous portion of tender spinach and cover in roast pumpkin. Top with the yellowtail fillet, pour over the pan juices to taste, and douse in the remaining apricot glaze. Finish off with sprinklings of chopped parsley and lemon zest – and don't forget to serve a lemon wedge on the side. Indulge… SAUTÉ THE SPINACH: Place a pan over a medium heat with a drizzle of oil. When hot, fry the diced onion for 2-3 minutes until soft and translucent, shifting occasionally. Add the remaining grated garlic and fry for a minute until fragrant, shifting constantly. Add the shredded spinach and sauté for 4-5 minutes until wilted. On completion, transfer to a bowl and season. Cover to keep warm and set aside for serving. AMAZE GLAZE: When the pumpkin reaches the halfway mark, give it a shift and return to the oven. Place a small pot over a medium heat with a drizzle of oil. When hot, add in the chopped apricots, the juice of 2 lemon wedges, and 60ml of water. Give a stir and gently simmer for 3-4 minutes until sticky, breaking up the apricots as they soften. If starting to dry out during cooking, gradually mix in water in 10ml increments. On completion, stir through the honey, ½ of the grated garlic, and a knob of butter (optional). Remove from the heat and season to taste. Pop on a lid and set aside to keep warm.
What should be prepared from my kitchen to make Yellowtail & Apricot Glaze?
Dried Apricot, Garlic, Honey, Lemon, Line-caught Yellowtail Fillets, Onion, Parsley, Pumpkin Chucks, Pumpkin Chunks, Spinach
How many calories does Yellowtail & Apricot Glaze have?
calories
How much fat content does Yellowtail & Apricot Glaze have?
grams