eCook Meal
Yellowtail & Lemon Butter Sauce
with plump white rice & gem squash
So simple yet so full of flavour! Fried yellowtail is served alongside fluffy rice and is served with the most delectable homemade lemon butter sauce, infused with parsley. A delicious pile of green veggies balances this dish out and finishes it off!
Serving guide
Choose your portion size.
GEM SQUASH MAGIC
Place the gem squash in a pot, fully submerge in water, and place over a high heat. Once boiling, cook for 20-25 minutes until easily pierced through with a knife. Remove from the pot on completion and cut in half. Scoop out the seeds and discard. Cover to keep warm.
NICE AS RICE
Boil the kettle. Rinse the rice and place in a pot over a medium-high heat. Submerge in 225ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. On completion, drain if necessary and fluff up with a fork.
GREEN Pea-CE
Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion.
GET SAUCY
Place a pan over a medium-high heat with the Butter. Once melted, remove from the heat and add the lemon zest, ½ the chopped Parsley, ½ the paprika, and the grated garlic (to taste). Remove from the pan, place in a bowl, and cover to keep warm.
TAILS OF YELLOW
Pat the yellowtail dry with some paper towel. Return the pan, wiped down if necessary, to a medium-high heat with a drizzle of oil. When hot, fry the fish skin-side down for 3-5 minutes until the skin is turning crispy and golden. Flip, and cook for a further 2-3 minutes until cooked through.
DINNER IS SERVED
Plate up a generous helping of rice and side with the gem squash halves. Spoon the peas into the gem squash halves and dish up your fish. Drizzle the Butter sauce over everything. Garnish with the remaining Parsley and paprika. Serve with a lemon wedge.
GEM SQUASH MAGIC
Place the gem squash in a pot, fully submerge in water, and place over a high heat. Once boiling, cook for 20-25 minutes until easily pierced through with a knife. Remove from the pot on completion and cut in half. Scoop out the seeds and discard. Cover to keep warm.
NICE AS RICE
Boil the kettle. Rinse the rice and place in a pot over a medium-high heat. Submerge in 450ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. On completion, drain if necessary and fluff up with a fork.
GREEN Pea-CE
Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion.
GET SAUCY
Place a pan over a medium-high heat with the Butter. Once melted, remove from the heat and add the lemon zest, ½ the chopped Parsley, ½ the paprika, and the grated garlic (to taste). Remove from the pan, place in a bowl, and cover to keep warm.
TAILS OF YELLOW
Pat the yellowtail dry with some paper towel. Return the pan, wiped down if necessary, to a medium-high heat with a drizzle of oil. When hot, fry the fish skin-side down for 3-5 minutes until the skin is turning crispy and golden. Flip, and cook for a further 2-3 minutes until cooked through.
DINNER IS SERVED
Plate up a generous helping of rice and side with the gem squash halves. Spoon the peas into the gem squash halves and dish up your fish. Drizzle the Butter sauce over everything. Garnish with the remaining Parsley and paprika. Serve with a lemon wedge.
GEM SQUASH MAGIC
Place the gem squash in a pot, fully submerge in water, and place over a high heat. Once boiling, cook for 20-25 minutes until easily pierced through with a knife. Remove from the pot on completion and cut in half. Scoop out the seeds and discard. Cover to keep warm.
NICE AS RICE
Boil the kettle. Rinse the rice and place in a pot over a medium-high heat. Submerge in 600ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. On completion, drain if necessary and fluff up with a fork.
GREEN Pea-CE
Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion.
GET SAUCY
Place a pan over a medium-high heat with the Butter. Once melted, remove from the heat and add the lemon zest, ½ the chopped Parsley, ½ the paprika, and the grated garlic (to taste). Remove from the pan, place in a bowl, and cover to keep warm.
TAILS OF YELLOW
Pat the yellowtail dry with some paper towel. Return the pan, wiped down if necessary, to a medium-high heat with a drizzle of oil. When hot, fry the fish skin-side down for 3-5 minutes until the skin is turning crispy and golden. Flip, and cook for a further 2-3 minutes until cooked through.
DINNER IS SERVED
Plate up a generous helping of rice and side with the gem squash halves. Spoon the peas into the gem squash halves and dish up your fish. Drizzle the Butter sauce over everything. Garnish with the remaining Parsley and paprika. Serve with a lemon wedge.
GEM SQUASH MAGIC
Place the gem squash in a pot, fully submerge in water, and place over a high heat. Once boiling, cook for 20-25 minutes until easily pierced through with a knife. Remove from the pot on completion and cut in half. Scoop out the seeds and discard. Cover to keep warm.
NICE AS RICE
Boil the kettle. Rinse the rice and place in a pot over a medium-high heat. Submerge in 900ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. On completion, drain if necessary and fluff up with a fork.
GREEN Pea-CE
Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion.
GET SAUCY
Place a pan over a medium-high heat with the Butter. Once melted, remove from the heat and add the lemon zest, ½ the chopped Parsley, ½ the paprika, and the grated garlic (to taste). Remove from the pan, place in a bowl, and cover to keep warm.
TAILS OF YELLOW
Pat the yellowtail dry with some paper towel. Return the pan, wiped down if necessary, to a medium-high heat with a drizzle of oil. When hot, fry the fish skin-side down for 3-5 minutes until the skin is turning crispy and golden. Flip, and cook for a further 2-3 minutes until cooked through.
DINNER IS SERVED
Plate up a generous helping of rice and side with the gem squash halves. Spoon the peas into the gem squash halves and dish up your fish. Drizzle the Butter sauce over everything. Garnish with the remaining Parsley and paprika. Serve with a lemon wedge.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R144.40
for 4 servings · R36.10 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Peas needs 200 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 27% of packR11.46
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Smoked Paprika needs 10 mlPop! Chip Smoked Paprika And Chipotle Flavoured Popped Corn Chips 28 g R10.99 · whole pack (size can't be divided)R10.99
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Butter needs 100 gBaby Potatoes with Garlic & Herb Butter 700 g 700 g at R36.99 · 14% of packR5.28
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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White Basmati Rice needs 400 mlFully Cooked White Basmati Rice 250 g R37.99 · whole pack (size can't be divided)R37.99
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Lemons 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 15 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 10% of packR5.70
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Gem Squash needs 4Gem Squash 1 kg R29.99 · whole pack (size can't be divided)R29.99
Not in the Woolies basket — source these elsewhere:
- Line-caught Yellowtail Fillets
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Yellowtail & Lemon Butter Sauce?
The preparation time for Yellowtail & Lemon Butter Sauce with plump white rice & gem squash is between 15 and 30 minutes.
What is the total time required to make Yellowtail & Lemon Butter Sauce with plump white rice & gem squash?
The total time required to make Yellowtail & Lemon Butter Sauce with plump white rice & gem squash is between 35 and 50 minutes.
How many servings does Yellowtail & Lemon Butter Sauce provide?
4 servings
What are the main ingredients in Yellowtail & Lemon Butter Sauce?
Butter, Garlic, Gem Squash, Lemon, Line-caught Yellowtail Fillets, Parsley, Pea, Smoked Paprika, White Basmati Rice
What is the nutritional information of Yellowtail & Lemon Butter Sauce?
Calories: 960, Carbs: 82 grams, Fat: grams, Protein: 46.4 grams, Sugar: 4.4 grams, Salt: 333 grams
How do I prepare Yellowtail & Lemon Butter Sauce?
TAILS OF YELLOW: Pat the yellowtail dry with some paper towel. Return the pan, wiped down if necessary, to a medium-high heat with a drizzle of oil. When hot, fry the fish skin-side down for 3-5 minutes until the skin is turning crispy and golden. Flip, and cook for a further 2-3 minutes until cooked through. GREEN PEA-CE: Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion. DINNER IS SERVED: Plate up a generous helping of rice and side with the gem squash halves. Spoon the peas into the gem squash halves and dish up your fish. Drizzle the butter sauce over everything. Garnish with the remaining parsley and paprika. Serve with a lemon wedge. GET SAUCY: Place a pan over a medium-high heat with the butter. Once melted, remove from the heat and add the lemon zest, ½ the chopped parsley, ½ the paprika, and the grated garlic (to taste). Remove from the pan, place in a bowl, and cover to keep warm. GEM SQUASH MAGIC: Place the gem squash in a pot, fully submerge in water, and place over a high heat. Once boiling, cook for 20-25 minutes until easily pierced through with a knife. Remove from the pot on completion and cut in half. Scoop out the seeds and discard. Cover to keep warm. NICE AS RICE: Boil the kettle. Rinse the rice and place in a pot over a medium-high heat. Submerge in 450ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. On completion, drain if necessary and fluff up with a fork.
What should be prepared from my kitchen to make Yellowtail & Lemon Butter Sauce?
Butter, Garlic, Gem Squash, Lemon, Line-caught Yellowtail Fillets, Parsley, Pea, Smoked Paprika, White Basmati Rice
How many calories does Yellowtail & Lemon Butter Sauce have?
960 calories
How much fat content does Yellowtail & Lemon Butter Sauce have?
grams