eCook Meal
Yellowtail & Pea Purée
with roasted baby potatoes & fresh mint
Perfectly pan-fried yellowtail paired with a creamy pea and mint purée and served with crispy roast potatoes and beetroot. Finished off with toasted almonds, crumbled feta, and fresh mint. Simple yet stunning!
Serving guide
Choose your portion size.
LET’S GET GOING!
Preheat the oven to 200°C. Spread out the halved baby potatoes in a single layer on half of a roasting tray. On the other half of the tray, spread out the Beetroot chunks in a single layer. Coat the potatoes and the beetroot in oil and some seasoning. Roast in the hot oven for 25-30 minutes until crispy on the outside and soft on the inside, shifting halfway.
IN A NUTSHELL
Place the Almonds in a non-stick pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan on completion.
Pea PURÉE
Return the pan to a medium heat with a knob of butter and a drizzle of oil. When hot, add the grated Garlic and the peas and sauté for 2-3 minutes until the peas are warmed through. Pour in the cream and leave to simmer for 1-2 minutes, until heated through. Place the peas and cream mix in a blender with ½ the chopped mint and some seasoning. Pulse until a smooth purée. (Alternatively, see Chef’s Tip). Add water in 10ml increments if it’s too thick for your liking. Cover to keep warm and set aside.
LOOKIN SO FRY
When the veg has 10 minutes remaining, pat the yellowtail dry with some paper towel and coat in the Seafood Rub and seasoning. Wipe down the pan and return 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 and cook for a further 2-3 minutes until cooked through, constantly basting the fish with the butter. Remove from the pan on completion.
EAT UP!
Smear the Pea purée on the plate. Top with the buttery yellowtail and serve alongside the roasted potatoes and Beetroot. Crumble over the drained feta and sprinkle over the toasted almonds and the remaining mint. Well done, Chef!
LET’S GET GOING!
Preheat the oven to 200°C. Spread out the halved baby potatoes on a roasting tray in a single layer. On a separate roasting tray, spread out the Beetroot chunks in a single layer. Coat the potatoes and the beetroot in oil and some seasoning. Roast in the hot oven for 25-30 minutes until crispy on the outside and soft on the inside, shifting halfway.
IN A NUTSHELL
Place the Almonds in a non-stick pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan on completion.
Pea PURÉE
Return the pan to a medium heat with a knob of butter and a drizzle of oil. When hot, add the grated Garlic and the peas and sauté for 2-3 minutes until the peas are warmed through. Pour in the cream and leave to simmer for 1-2 minutes, until heated through. Place the peas and cream mix in a blender with ½ the chopped mint and some seasoning. Pulse until a smooth purée. (Alternatively, see Chef’s Tip). Add water in 10ml increments if it’s too thick for your liking. Cover to keep warm and set aside.
LOOKIN SO FRY
When the veg has 10 minutes remaining, pat the yellowtail dry with some paper towel and coat in the Seafood Rub and seasoning. Wipe down the pan and return 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 and cook for a further 2-3 minutes until cooked through, constantly basting the fish with the butter. Remove from the pan on completion.
EAT UP!
Smear the Pea purée on the plate. Top with the buttery yellowtail and serve alongside the roasted potatoes and Beetroot. Crumble over the drained feta and sprinkle over the toasted almonds and the remaining mint. Well done, Chef!
LET’S GET GOING!
Preheat the oven to 200°C. Spread out the halved baby potatoes on a roasting tray in a single layer. On a separate roasting tray, spread out the Beetroot chunks in a single layer. Coat the potatoes and the beetroot in oil and some seasoning. Roast in the hot oven for 30-35 minutes until crispy on the outside and soft on the inside, shifting halfway.
IN A NUTSHELL
Place the Almonds in a non-stick pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan on completion.
Pea PURÉE
Return the pan to a medium heat with a knob of butter and a drizzle of oil. When hot, add the grated Garlic and the peas and sauté for 3-4 minutes until the peas are warmed through. Pour in the cream and leave to simmer for 2-3 minutes, until heated through. Place the peas and cream mix in a blender with ½ the chopped mint and some seasoning. Pulse until a smooth purée. (Alternatively, see Chef’s Tip). Add water in 10ml increments if it’s too thick for your liking. Cover to keep warm and set aside.
LOOKIN SO FRY
When the veg has 10 minutes remaining, pat the yellowtail dry with some paper towel and coat in the Seafood Rub and seasoning. Wipe down the pan and return 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 and cook for a further 2-3 minutes until cooked through, constantly basting the fish with the butter. You might have to do this step in batches. Remove from the pan on completion.
EAT UP!
Smear the Pea purée on the plate. Top with the buttery yellowtail and serve alongside the roasted potatoes and Beetroot. Crumble over the drained feta and sprinkle over the toasted almonds and the remaining mint. Well done, Chef!
LET’S GET GOING!
Preheat the oven to 200°C. Spread out the halved baby potatoes on a roasting tray in a single layer. On a separate roasting tray, spread out the Beetroot chunks in a single layer. Coat the potatoes and the beetroot in oil and some seasoning. Roast in the hot oven for 30-35 minutes until crispy on the outside and soft on the inside, shifting halfway.
IN A NUTSHELL
Place the Almonds in a non-stick pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan on completion.
Pea PURÉE
Return the pan to a medium heat with a knob of butter and a drizzle of oil. When hot, add the grated Garlic and the peas and sauté for 3-4 minutes until the peas are warmed through. Pour in the cream and leave to simmer for 2-3 minutes, until heated through. Place the peas and cream mix in a blender with ½ the chopped mint and some seasoning. Pulse until a smooth purée. (Alternatively, see Chef’s Tip). Add water in 10ml increments if it’s too thick for your liking. Cover to keep warm and set aside.
LOOKIN SO FRY
When the veg has 10 minutes remaining, pat the yellowtail dry with some paper towel and coat in the Seafood Rub and seasoning. Wipe down the pan and return 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 and cook for a further 2-3 minutes until cooked through, constantly basting the fish with the butter. You might have to do this step in batches. Remove from the pan on completion.
EAT UP!
Smear the Pea purée on the plate. Top with the buttery yellowtail and serve alongside the roasted potatoes and Beetroot. Crumble over the drained feta and sprinkle over the toasted almonds and the remaining mint. Well done, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R111.93
for 4 servings · R27.98 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Peas needs 200 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 27% of packR11.46
-
Baby Potatoes needs 800 gBaby Potatoes 700 g 700 g at R24.99 · 1.14× packR28.56
-
Fresh Cream needs 200 mlFresh Full Cream Milk 2 L 2 L at R38.99 · 10% of packR3.90
-
Danish-style Feta needs 100 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 13% of packR12.50
-
Flaked Almonds needs 40 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 4% of packR9.28
-
Fresh Mint needs 15 gFresh Mint 20 g 20 g at R14.99 · 75% of packR11.24
-
Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
-
Beetroot needs 800 gBulk Large Carrots 3 kg 3 kg at R45.00 · 27% of packR12.00
Not in the Woolies basket — source these elsewhere:
- NOMU Seafood Rub
- Line-caught Yellowtail Fillets
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Yellowtail & Pea Purée?
The preparation time for Yellowtail & Pea Purée with roasted baby potatoes & fresh mint is between 20 and 40 minutes.
What is the total time required to make Yellowtail & Pea Purée with roasted baby potatoes & fresh mint?
The total time required to make Yellowtail & Pea Purée with roasted baby potatoes & fresh mint is between 45 and 65 minutes.
How many servings does Yellowtail & Pea Purée provide?
4 servings
What are the main ingredients in Yellowtail & Pea Purée?
Almonds, Baby Potato, Beetroot, Cream, Feta, Fresh Mint, Garlic, Line-caught Yellowtail Fillets, NOMU Seafood Rub, Pea
What is the nutritional information of Yellowtail & Pea Purée?
Calories: 849, Carbs: 58 grams, Fat: grams, Protein: 53.1 grams, Sugar: 11.8 grams, Salt: 874 grams
How do I prepare Yellowtail & Pea Purée?
EAT UP!: Smear the pea purée on the plate. Top with the buttery yellowtail and serve alongside the roasted potatoes and beetroot. Crumble over the drained feta and sprinkle over the toasted almonds and the remaining mint. Well done, Chef! PEA PURÉE: Return the pan to a medium heat with a knob of butter and a drizzle of oil. When hot, add the grated garlic and the peas and sauté for 2-3 minutes until the peas are warmed through. Pour in the cream and leave to simmer for 1-2 minutes, until heated through. Place the peas and cream mix in a blender with ½ the chopped mint and some seasoning. Pulse until a smooth purée. (Alternatively, see Chef’s Tip). Add water in 10ml increments if it’s too thick for your liking. Cover to keep warm and set aside. IN A NUTSHELL: Place the almonds in a non-stick pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan on completion. LET’S GET GOING!: Preheat the oven to 200°C. Spread out the halved baby potatoes on a roasting tray in a single layer. On a separate roasting tray, spread out the beetroot chunks in a single layer. Coat the potatoes and the beetroot in oil and some seasoning. Roast in the hot oven for 25-30 minutes until crispy on the outside and soft on the inside, shifting halfway. LOOKIN SO FRY: When the veg has 10 minutes remaining, pat the yellowtail dry with some paper towel and coat in the Seafood Rub and seasoning. Wipe down the pan and return 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 and cook for a further 2-3 minutes until cooked through, constantly basting the fish with the butter. Remove from the pan on completion.
What should be prepared from my kitchen to make Yellowtail & Pea Purée?
Almonds, Baby Potato, Beetroot, Cream, Feta, Fresh Mint, Garlic, Line-caught Yellowtail Fillets, NOMU Seafood Rub, Pea
How many calories does Yellowtail & Pea Purée have?
849 calories
How much fat content does Yellowtail & Pea Purée have?
grams