What are the main ingredients in Yellowtail & Patatas Bravas?

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

What is the nutritional information of Yellowtail & Patatas Bravas?

Calories: 637, Carbs: 73 grams, Fat: grams, Protein: 45.6 grams, Sugar: 16 grams, Salt: 1202 grams

How do I prepare Yellowtail & Patatas Bravas?

FRESHNESS!: In a bowl, toss the rinsed salad leaves, the chopped pickled peppers, a drizzle of oil, and seasoning. ROASTED UP: Preheat the oven to 200°C. Place the potato pieces on a roasting tray. Coat in oil and seasoning. Roast in the hot oven for 30-35 minutes until golden and cooked through, shifting halfway. GOLDEN YELLOWTAIL: Pat the yellowtail dry with some paper towel, coat in the spice blend and season. Return the pan 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, add a knob of butter or a drizzle of oil and cook for a further 2-3 minutes until cooked through, constantly basting the fish. Remove from the pan on completion. IT’S SPANISH NIGHT!: Plate up the golden potatoes. Top with the tomato sauce and a dollop of garlic mayo. Serve with the pan fried yellowtail and pickled pepper salad. Garnish with the remaining parsley. Buen Provecho! LIP-SMACKING SAUCE: Place a pan over a medium heat with a drizzle of oil. When hot, sauté the diced onion for 5-6 minutes until softened and translucent. Add the grated garlic and smoked paprika (to taste), and fry for 1-2 minutes until fragrant. Add the cooked chopped tomato and 80ml of water. Bring to a simmer and cook for 8-10 minutes until thickened. On completion, season to taste with salt, pepper, and a sweetener of your choice. Stir through ¾ of the chopped parsley, reserving the rest for garnishing. Remove the sauce from the pan, and cover to keep warm. Wipe down the pan.

What should be prepared from my kitchen to make Yellowtail & Patatas Bravas?

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

Yellowtail & Patatas Bravas

Patatas bravas is a Spanish tapas dish: deliciously crispy potato chunks are served with a spicy tomato sauce. To make things even better, we’ve added a beautiful flaky yellowtail fillet to go along with it, as well as fresh salad leaves with pickled pepper. Who needs a flight to Mallorca when you have this recipe?

Yellowtail & Patatas Bravas

with garlicky mayo & a pickled pepper & green leaf salad

Hands on Time: 20 - 35 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Cooked Chopped Tomato
Fresh Parsley
Garlic Clove
Garlic Cloves
Line-caught Yellowtail Fillet
Line-caught Yellowtail Fillets
NOMU Mexican Spice Blend
Onion
Onions
Pickled Bell Peppers
Potato
Salad Leaves
Smoked Paprika
That Mayo (Garlic)

From your kitchen:

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

Serves 1

ROASTED UP
Preheat the oven to 200°C. Place the potato pieces on a roasting tray. Coat in oil and seasoning. Roast in the hot oven for 30-35 minutes until golden and cooked through, shifting halfway.
LIP-SMACKING SAUCE
Place a pan over a medium heat with a drizzle of oil. When hot, sauté the diced onion for 4-5 minutes until softened and translucent. Add the grated garlic and smoked paprika (to taste), and fry for 1-2 minutes until fragrant. Add the cooked chopped tomato and 40ml of water. Bring to a simmer and cook for 8-10 minutes until thickened. On completion, season to taste with salt, pepper, and a sweetener of your choice. Stir through ¾ of the chopped parsley, reserving the rest for garnishing. Remove the sauce from the pan, and cover to keep warm. Wipe down the pan.
FRESHNESS!
In a bowl, toss the rinsed salad leaves, the chopped pickled peppers, a drizzle of oil, and seasoning.
GOLDEN YELLOWTAIL
Pat the yellowtail dry with some paper towel, coat in the spice blend and season. Return the pan 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, add a knob of butter or a drizzle of oil and cook for a further 2-3 minutes until cooked through, constantly basting the fish. Remove from the pan on completion.
IT’S SPANISH NIGHT!
Plate up the golden potatoes. Top with the tomato sauce and a dollop of garlic mayo. Serve with the pan fried yellowtail and pickled pepper salad. Garnish with the remaining parsley. Buen Provecho!

Potato - 200g
Onion - 1
Garlic Clove - 1
Smoked Paprika - 2,5ml
Cooked Chopped Tomato - 100g
Fresh Parsley - 4g
Salad Leaves - 20g
Pickled Bell Peppers - 25g
Line-caught Yellowtail Fillet - 1
NOMU Mexican Spice Blend - 10ml
That Mayo (Garlic) - 25ml

Download the Recipe

Serves 2

ROASTED UP
Preheat the oven to 200°C. Place the potato pieces on a roasting tray. Coat in oil and seasoning. Roast in the hot oven for 30-35 minutes until golden and cooked through, shifting halfway.
LIP-SMACKING SAUCE
Place a pan over a medium heat with a drizzle of oil. When hot, sauté the diced onion for 5-6 minutes until softened and translucent. Add the grated garlic and smoked paprika (to taste), and fry for 1-2 minutes until fragrant. Add the cooked chopped tomato and 80ml of water. Bring to a simmer and cook for 8-10 minutes until thickened. On completion, season to taste with salt, pepper, and a sweetener of your choice. Stir through ¾ of the chopped parsley, reserving the rest for garnishing. Remove the sauce from the pan, and cover to keep warm. Wipe down the pan.
FRESHNESS!
In a bowl, toss the rinsed salad leaves, the chopped pickled peppers, a drizzle of oil, and seasoning.
GOLDEN YELLOWTAIL
Pat the yellowtail dry with some paper towel, coat in the spice blend and season. Return the pan 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, add a knob of butter or a drizzle of oil and cook for a further 2-3 minutes until cooked through, constantly basting the fish. Remove from the pan on completion.
IT’S SPANISH NIGHT!
Plate up the golden potatoes. Top with the tomato sauce and a dollop of garlic mayo. Serve with the pan fried yellowtail and pickled pepper salad. Garnish with the remaining parsley. Buen Provecho!

Potato - 400g
Onion - 1
Garlic Cloves - 2
Smoked Paprika - 5ml
Cooked Chopped Tomato - 200g
Fresh Parsley - 8g
Salad Leaves - 40g
Pickled Bell Peppers - 50g
Line-caught Yellowtail Fillets - 2
NOMU Mexican Spice Blend - 20ml
That Mayo (Garlic) - 50ml

Download the Recipe

Serves 3

ROASTED UP
Preheat the oven to 200°C. Place the potato pieces on a roasting tray. Coat in oil and seasoning. Roast in the hot oven for 35-40 minutes until golden and cooked through, shifting halfway.
LIP-SMACKING SAUCE
Place a pan over a medium heat with a drizzle of oil. When hot, sauté the diced onion for 6-7 minutes until softened and translucent. Add the grated garlic and smoked paprika (to taste), and fry for 1-2 minutes until fragrant. Add the cooked chopped tomato and 100ml of water. Bring to a simmer and cook for 10-12 minutes until thickened. On completion, season to taste with salt, pepper, and a sweetener of your choice. Stir through ¾ of the chopped parsley, reserving the rest for garnishing. Remove the sauce from the pan, and cover to keep warm. Wipe down the pan.
FRESHNESS!
In a bowl, toss the rinsed salad leaves, the chopped pickled peppers, a drizzle of oil, and seasoning.
GOLDEN YELLOWTAIL
Pat the yellowtail dry with some paper towel, coat in the spice blend and season. Return the pan 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, add a knob of butter or a drizzle of oil and cook for a further 2-3 minutes until cooked through, constantly basting the fish. You might have to do this step in batches. Remove from the pan on completion.
IT’S SPANISH NIGHT!
Plate up the golden potatoes. Top with the tomato sauce and a dollop of garlic mayo. Serve with the pan fried yellowtail and pickled pepper salad. Garnish with the remaining parsley. Buen Provecho!

Potato - 600g
Onions - 2
Garlic Cloves - 3
Smoked Paprika - 7.5ml
Cooked Chopped Tomato - 300g
Fresh Parsley - 12g
Salad Leaves - 60g
Pickled Bell Peppers - 75g
Line-caught Yellowtail Fillets - 3
NOMU Mexican Spice Blend - 30ml
That Mayo (Garlic) - 75ml

Download the Recipe

Serves 4

ROASTED UP
Preheat the oven to 200°C. Place the potato pieces on a roasting tray. Coat in oil and seasoning. Roast in the hot oven for 35-40 minutes until golden and cooked through, shifting halfway.
LIP-SMACKING SAUCE
Place a pan over a medium heat with a drizzle of oil. When hot, sauté the diced onion for 6-7 minutes until softened and translucent. Add the grated garlic and smoked paprika (to taste), and fry for 1-2 minutes until fragrant. Add the cooked chopped tomato and 120ml of water. Bring to a simmer and cook for 10-12 minutes until thickened. On completion, season to taste with salt, pepper, and a sweetener of your choice. Stir through ¾ of the chopped parsley, reserving the rest for garnishing. Remove the sauce from the pan, and cover to keep warm. Wipe down the pan.
FRESHNESS!
In a bowl, toss the rinsed salad leaves, the chopped pickled peppers, a drizzle of oil, and seasoning.
GOLDEN YELLOWTAIL
Pat the yellowtail dry with some paper towel, coat in the spice blend and season. Return the pan 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, add a knob of butter or a drizzle of oil and cook for a further 2-3 minutes until cooked through, constantly basting the fish. You might have to do this step in batches. Remove from the pan on completion.
IT’S SPANISH NIGHT!
Plate up the golden potatoes. Top with the tomato sauce and a dollop of garlic mayo. Serve with the pan fried yellowtail and pickled pepper salad. Garnish with the remaining parsley. Buen Provecho!