eCook Meal
Yellowtail & Apricot Glaze
with sautéed spinach and onion, roast butternut & 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 BITS
Preheat the oven to 200°C. Boil the kettle. Spread out the Butternut 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, shifting halfway. Place the dried apricots in a bowl and submerge in boiling water. Soak for 4-5 minutes until plumped up and rehydrated. Drain and roughly chop.
AMAZE GLAZE
When the Butternut reaches the halfway mark, place a pot over a medium heat with a drizzle of oil. When hot, add in the chopped apricots, the juice of 1 lemon wedge, and 1 tbsp of water. Gently simmer for 2-3 minutes until sticky, breaking up the apricots as they soften. If starting to dry out during the cooking process, gradually mix in water in 10ml increments. On completion, stir through the honey and half of the grated garlic. Remove from the heat and season to taste. Pop on a lid and set aside to keep warm.
SAUTÉ THE Spinach
Place a nonstick 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 another minute until fragrant, shifting constantly. Add the shredded Spinach and sauté for 3-4 minutes until wilted. On completion, season to taste and transfer to a bowl. Cover to keep warm and set aside until serving.
DECADENT Yellowtail
Pat the Yellowtail dry with some paper towel and season. Return the pan to a medium-high heat with another 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), and pour over half 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 with the roast Butternut. Top with the Yellowtail fillet, pour over the pan juices, and douse in the remaining apricot glaze. Finish off with sprinklings of chopped parsley and lemon zest to taste – and don't forget to serve a lemon wedge on the side. Indulge, Chef!
PREP THE ORANGE BITS
Preheat the oven to 200°C. Boil the kettle. Spread out the Butternut 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, shifting halfway. Place the dried apricots in a bowl and submerge in boiling water. Soak for 4-5 minutes until plumped up and rehydrated. Drain and roughly chop.
AMAZE GLAZE
When the Butternut reaches the halfway mark, place a pot over a medium heat with a drizzle of oil. When hot, add in the chopped apricots, the juice of 2 lemon wedges, and 2 tbsp of water. Gently simmer for 3-4 minutes until sticky, breaking up the apricots as they soften. If starting to dry out during the cooking process, gradually mix in water in 10ml increments. On completion, stir through the honey and half of the grated garlic. Remove from the heat and season to taste. Pop on a lid and set aside to keep warm.
SAUTÉ THE Spinach
Place a nonstick 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 another minute until fragrant, shifting constantly. Add the shredded Spinach and sauté for 4-5 minutes until wilted. On completion, season to taste and transfer to a bowl. Cover to keep warm and set aside until serving.
DECADENT Yellowtail
Pat the Yellowtail dry with some paper towel and season. Return the pan to a medium-high heat with another 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), and pour over half 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 with the roast Butternut. Top with the Yellowtail fillet, pour over the pan juices, and douse in the remaining apricot glaze. Finish off with sprinklings of chopped parsley and lemon zest to taste – and don't forget to serve a lemon wedge on the side. Indulge, Chef!
PREP THE ORANGE BITS
Preheat the oven to 200°C. Boil the kettle. Spread out the Butternut 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, shifting halfway. Place the dried apricots in a bowl and submerge in boiling water. Soak for 4-5 minutes until plumped up and rehydrated. Drain and roughly chop.
AMAZE GLAZE
When the Butternut reaches the halfway mark, place a pot over a medium heat with a drizzle of oil. When hot, add in the chopped apricots, the juice of 2 lemon wedges, and 2 tbsp of water. Gently simmer for 3-4 minutes until sticky, breaking up the apricots as they soften. If starting to dry out during the cooking process, gradually mix in water in 10ml increments. On completion, stir through the honey and half of the grated garlic. Remove from the heat and season to taste. Pop on a lid and set aside to keep warm.
SAUTÉ THE Spinach
Place a nonstick 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 another minute until fragrant, shifting constantly. Add the shredded Spinach and sauté for 4-5 minutes until wilted. On completion, season to taste and transfer to a bowl. Cover to keep warm and set aside until serving.
DECADENT Yellowtail
Pat the Yellowtail dry with some paper towel and season. Return the pan to a medium-high heat with another 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), and pour over half 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 with the roast Butternut. Top with the Yellowtail fillet, pour over the pan juices, and douse in the remaining apricot glaze. Finish off with sprinklings of chopped parsley and lemon zest to taste – and don't forget to serve a lemon wedge on the side. Indulge, Chef!
PREP THE ORANGE BITS
Preheat the oven to 200°C. Boil the kettle. Spread out the Butternut 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, shifting halfway. Place the dried apricots in a bowl and submerge in boiling water. Soak for 4-5 minutes until plumped up and rehydrated. Drain and roughly chop.
AMAZE GLAZE
When the Butternut reaches the halfway mark, place a pot over a medium heat with a drizzle of oil. When hot, add in the chopped apricots, the juice of 4 lemon wedges, and 60ml of water. Gently simmer for 4-5 minutes until sticky, breaking up the apricots as they soften. If starting to dry out during the cooking process, gradually mix in water in 10ml increments. On completion, stir through the honey and half of the grated garlic. Remove from the heat and season to taste. Pop on a lid and set aside to keep warm.
SAUTÉ THE Spinach
Place a large, nonstick 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 another minute until fragrant, shifting constantly. Add the shredded Spinach and sauté for 5-6 minutes until wilted. On completion, season to taste and transfer to a bowl. Cover to keep warm and set aside until serving.
DECADENT Yellowtail
Pat the Yellowtail dry with some paper towel and season. Return the pan to a medium-high heat with another 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), and pour over half of the apricot glaze. Fry for a further 2-3 minutes until cooked through, continuously basting with the glaze in the pan. You may need to do this step in batches. Remove the pan from the heat on completion.
STICKY APRICOT HEAVEN!
Dish up a generous portion of tender Spinach and cover with the roast Butternut. Top with the Yellowtail fillet, pour over the pan juices, and douse in the remaining apricot glaze. Finish off with sprinklings of chopped parsley and lemon zest to taste – and don't forget to serve a lemon wedge on the side. Indulge, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R102.81
for 4 servings · R25.70 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Onion needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Honey needs 40 mlOrganic Apple Cider Vinegar with Honey and Ginger 500 ml 500 ml at R139.99 · 8% of packR11.20
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Spinach needs 400 gWhole Spinach 350 g 350 g at R19.99 · 1.14× packR22.85
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Lemon needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
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Butternut Chunks needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
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Garlic Clove needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
Not in the Woolies basket — source these elsewhere:
- Dried Apricots
- Yellowtail Fillet
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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 butternut & 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 butternut & fresh lemon?
The total time required to make Yellowtail & Apricot Glaze with sautéed spinach and onion, roast butternut & 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?
Butternut, Dried Apricot, Garlic, Honey, Lemon, Onion, Parsley, Spinach, Yellowtail
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 YELLOWTAIL: Pat the yellowtail dry with some paper towel and season. Return the pan to a medium-high heat with another 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), and pour over half 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. SAUTÉ THE SPINACH: Place a nonstick 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 another minute until fragrant, shifting constantly. Add the shredded spinach and sauté for 4-5 minutes until wilted. On completion, season to taste and transfer to a bowl. Cover to keep warm and set aside until serving. STICKY APRICOT HEAVEN!: Dish up a generous portion of tender spinach and cover with the roast butternut. Top with the yellowtail fillet, pour over the pan juices, and douse in the remaining apricot glaze. Finish off with sprinklings of chopped parsley and lemon zest to taste – and don't forget to serve a lemon wedge on the side. Indulge, Chef! PREP THE ORANGE BITS: Preheat the oven to 200°C. Boil the kettle. Spread out the butternut 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, shifting halfway. Place the dried apricots in a bowl and submerge in boiling water. Soak for 4-5 minutes until plumped up and rehydrated. Drain and roughly chop. AMAZE GLAZE: When the butternut reaches the halfway mark, place a pot over a medium heat with a drizzle of oil. When hot, add in the chopped apricots, the juice of 2 lemon wedges, and 2 tbsp of water. Gently simmer for 3-4 minutes until sticky, breaking up the apricots as they soften. If starting to dry out during the cooking process, gradually mix in water in 10ml increments. On completion, stir through the honey and half of the grated garlic. 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?
Butternut, Dried Apricot, Garlic, Honey, Lemon, Onion, Parsley, Spinach, Yellowtail
How many calories does Yellowtail & Apricot Glaze have?
calories
How much fat content does Yellowtail & Apricot Glaze have?
grams