What are the main ingredients in Yellowtail ‘Bruschetta’?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

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’?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

Yellowtail ‘Bruschetta’

Name: Yellowtail ‘Bruschetta’
Prep time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey; Paper Towel

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’

with a panko crumb & bulgur wheat

Hands on Time: 15 - 30 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

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

Serves 1

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

Download the Recipe

Serves 2

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

Download the Recipe

Serves 3

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

Download the Recipe

Serves 4

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!