eCook Meal
Yellowtail & Patatas Bravas
with garlicky mayo & a pickled pepper & green leaf salad
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?
Serving guide
Choose your portion size.
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!
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!
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!
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!
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Yellowtail & Patatas Bravas?
The preparation time for Yellowtail & Patatas Bravas with garlicky mayo & a pickled pepper & green leaf salad is between 20 and 35 minutes.
What is the total time required to make Yellowtail & Patatas Bravas with garlicky mayo & a pickled pepper & green leaf salad?
The total time required to make Yellowtail & Patatas Bravas with garlicky mayo & a pickled pepper & green leaf salad is between 45 and 60 minutes.
How many servings does Yellowtail & Patatas Bravas provide?
4 servings
What are the main ingredients in Yellowtail & Patatas Bravas?
Garlic, Line-caught Yellowtail Fillets, NOMU Mexican Spice Blend, Onion, Parsley, Pickled Bell Peppers, Potato, Salad Leaves, Smoked Paprika, That Mayo (Garlic), Tomato
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?
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. 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. FRESHNESS!: In a bowl, toss the rinsed salad leaves, the chopped pickled peppers, a drizzle of oil, and seasoning. 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!
What should be prepared from my kitchen to make Yellowtail & Patatas Bravas?
Garlic, Line-caught Yellowtail Fillets, NOMU Mexican Spice Blend, Onion, Parsley, Pickled Bell Peppers, Potato, Salad Leaves, Smoked Paprika, That Mayo (Garlic), Tomato
How many calories does Yellowtail & Patatas Bravas have?
637 calories
How much fat content does Yellowtail & Patatas Bravas have?
grams