Imagine a classic Italian bruschetta; crusty bread, chunky tomato and fragrant oregano. Well, take all that same deliciousness, but instead of a bread base you’ll find a flaky, tender yellowtail fillet. Don’t worry though, the bread will still be there in panko form to create a super tasty crispy crumb! Serve this amazing dish with plump, fluffy bulgur wheat dotted with pickled pepper & feta, and you have yourself an easy, peasy and YUM weeknight dinner!
Yellowtail ‘Bruschetta’
Yellowtail ‘Bruschetta’
with a panko crumb & bulgur wheat
Hands on Time: 15 - 30 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Balsamic Reduction
- Bulgur Wheat
- Danish-style Feta
- Fresh Oregano
- Lemon Juice
- Line-caught Yellowtail Fillet
- Line-caught Yellowtail Fillets
- NOMU Moroccan Rub
- Panko Breadcrumbs
- Pickled Bell Peppers
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
BULGUR WHEAT
Preheat the oven to 200°C. Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 100ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. On completion, add the chopped pickled peppers, the crumbled feta, the lemon juice (to taste), a drizzle of oil, and seasoning. Toss until fully combined.
TOPPINGS
In a bowl, combine the breadcrumbs, a drizzle of oil, and seasoning. In a separate bowl, combine the diced Tomato, a sweetener of choice (to taste), and seasoning.
FISH BAKE
Pat the yellowtail dry with paper towel. Place on a greased baking tray. Coat in oil, the rub, and seasoning. Top with the diced Tomato mixture and then the crumb mixture. Pop in the hot oven and bake for 10-15 minutes until the yellowtail is cooked through and the crumb is golden.
BRUSCHETTA BLISS
Plate up a generous helping of the loaded bulgur. Serve with the bruschetta yellowtail. Drizzle over the balsamic reduction and sprinkle over the picked oregano. Buon Appetito!
Bulgur Wheat - 100ml
Pickled Bell Peppers - 40g
Danish-style Feta - 30g
Lemon Juice - 10ml
Panko Breadcrumbs - 20ml
Tomato - 1
Line-caught Yellowtail Fillet - 1
NOMU Moroccan Rub - 5ml
Balsamic Reduction - 10ml
Fresh Oregano - 4g
BULGUR WHEAT
Preheat the oven to 200°C. Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 200ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. On completion, add the chopped pickled peppers, the crumbled feta, the lemon juice (to taste), a drizzle of oil, and seasoning. Toss until fully combined.
TOPPINGS
In a bowl, combine the breadcrumbs, a drizzle of oil, and seasoning. In a separate bowl, combine the diced Tomato, a sweetener of choice (to taste), and seasoning.
FISH BAKE
Pat the yellowtail dry with paper towel. Place on a greased baking tray. Coat in oil, the rub, and seasoning. Top with the diced Tomato mixture and then the crumb mixture. Pop in the hot oven and bake for 10-15 minutes until the yellowtail is cooked through and the crumb is golden.
BRUSCHETTA BLISS
Plate up a generous helping of the loaded bulgur. Serve with the bruschetta yellowtail. Drizzle over the balsamic reduction and sprinkle over the picked oregano. Buon Appetito!
Bulgur Wheat - 200ml
Pickled Bell Peppers - 80g
Danish-style Feta - 60g
Lemon Juice - 20ml
Panko Breadcrumbs - 40ml
Tomato - 1
Line-caught Yellowtail Fillets - 2
NOMU Moroccan Rub - 10ml
Balsamic Reduction - 20ml
Fresh Oregano - 8g
BULGUR WHEAT
Preheat the oven to 200°C. Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 300ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. On completion, add the chopped pickled peppers, the crumbled feta, the lemon juice (to taste), a drizzle of oil, and seasoning. Toss until fully combined.
TOPPINGS
In a bowl, combine the breadcrumbs, a drizzle of oil, and seasoning. In a separate bowl, combine the diced Tomato, a sweetener of choice (to taste), and seasoning.
FISH BAKE
Pat the yellowtail dry with paper towel. Place on a greased baking tray. Coat in oil, the rub, and seasoning. Top with the diced Tomato mixture and then the crumb mixture. Pop in the hot oven and bake for 10-15 minutes until the yellowtail is cooked through and the crumb is golden.
BRUSCHETTA BLISS
Plate up a generous helping of the loaded bulgur. Serve with the bruschetta yellowtail. Drizzle over the balsamic reduction and sprinkle over the picked oregano. Buon Appetito!
Bulgur Wheat - 300ml
Pickled Bell Peppers - 120g
Danish-style Feta - 90g
Lemon Juice - 30ml
Panko Breadcrumbs - 60ml
Tomatoes - 2
Line-caught Yellowtail Fillets - 3
NOMU Moroccan Rub - 15ml
Balsamic Reduction - 30ml
Fresh Oregano - 12g
BULGUR WHEAT
Preheat the oven to 200°C. Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 400ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. On completion, add the chopped pickled peppers, the crumbled feta, the lemon juice (to taste), a drizzle of oil, and seasoning. Toss until fully combined.
TOPPINGS
In a bowl, combine the breadcrumbs, a drizzle of oil, and seasoning. In a separate bowl, combine the diced Tomato, a sweetener of choice (to taste), and seasoning.
FISH BAKE
Pat the yellowtail dry with paper towel. Place on a greased baking tray. Coat in oil, the rub, and seasoning. Top with the diced Tomato mixture and then the crumb mixture. Pop in the hot oven and bake for 10-15 minutes until the yellowtail is cooked through and the crumb is golden.
BRUSCHETTA BLISS
Plate up a generous helping of the loaded bulgur. Serve with the bruschetta yellowtail. Drizzle over the balsamic reduction and sprinkle over the picked oregano. Buon Appetito!
Bulgur Wheat - 400ml
Pickled Bell Peppers - 160g
Danish-style Feta - 120g
Lemon Juice - 40ml
Panko Breadcrumbs - 80ml
Tomatoes - 2
Line-caught Yellowtail Fillets - 4
NOMU Moroccan Rub - 20ml
Balsamic Reduction - 40ml
Fresh Oregano - 15g
Frequently Asked Questions
What is the preparation time for Yellowtail ‘Bruschetta’?
The preparation time for Yellowtail ‘Bruschetta’ with a panko crumb & bulgur wheat is between 15 and 30 minutes.
What is the total time required to make Yellowtail ‘Bruschetta’ with a panko crumb & bulgur wheat?
The total time required to make Yellowtail ‘Bruschetta’ with a panko crumb & bulgur wheat is between 35 and 50 minutes.
How many servings does Yellowtail ‘Bruschetta’ provide?
4 servings
What are the main ingredients in Yellowtail ‘Bruschetta’?
Balsamic Reduction, Bulgur Wheat, Danish-style Feta, Fresh Oregano, Lemon Juice, Line-caught Yellowtail Fillet, Line-caught Yellowtail Fillets, NOMU Moroccan Rub, Panko Breadcrumbs, Pickled Bell Peppers, Tomato, Tomatoes
What is the nutritional information of Yellowtail ‘Bruschetta’?
Calories: 739, Carbs: 91 grams, Fat: grams, Protein: 54.3 grams, Sugar: 18.8 grams, Salt: 1079 grams
How do I prepare Yellowtail ‘Bruschetta’?
BRUSCHETTA BLISS: Plate up a generous helping of the loaded bulgur. Serve with the bruschetta yellowtail. Drizzle over the balsamic reduction and sprinkle over the picked oregano. Buon Appetito! BULGUR WHEAT: Preheat the oven to 200°C. Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 200ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. On completion, add the chopped pickled peppers, the crumbled feta, the lemon juice (to taste), a drizzle of oil, and seasoning. Toss until fully combined. TOPPINGS: In a bowl, combine the breadcrumbs, a drizzle of oil, and seasoning. In a separate bowl, combine the diced tomato, a sweetener of choice (to taste), and seasoning. FISH BAKE: Pat the yellowtail dry with paper towel. Place on a greased baking tray. Coat in oil, the rub, and seasoning. Top with the diced tomato mixture and then the crumb mixture. Pop in the hot oven and bake for 10-15 minutes until the yellowtail is cooked through and the crumb is golden.
What should be prepared from my kitchen to make Yellowtail ‘Bruschetta’?
Balsamic Reduction, Bulgur Wheat, Danish-style Feta, Fresh Oregano, Lemon Juice, Line-caught Yellowtail Fillet, Line-caught Yellowtail Fillets, NOMU Moroccan Rub, Panko Breadcrumbs, Pickled Bell Peppers, Tomato, Tomatoes
How many calories does Yellowtail ‘Bruschetta’ have?
739 calories
How much fat content does Yellowtail ‘Bruschetta’ have?
grams
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