This dish proves that a tomato-y pomodoro-style sauce is the perfect carrier for tender yellowtail! All of these beautiful ingredients come together with onion, peas, and dried chilli flakes for some spice! It is served with bulgur wheat and swirled with crème fraîche and sprinklings of fragrant oregano. Bellissimo!
Yellowtail Pomodoro
Yellowtail Pomodoro
with chilli flakes & crème fraîche
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Bulgur Wheat
- Creme Fraiche
- Dried Chilli Flakes
- Fresh Oregano
- Line-caught Yellowtail Fillet
- Line-caught Yellowtail Fillets
- NOMU Italian Rub
- Onion
- Onions
- Peas
- Salad Leaves
- Tomato Passata
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
LET’S BEGIN WITH BULGUR
Boil the kettle. Place the bulgur wheat in a bowl with 100ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and set aside until rehydrated, 15-20 minutes. Fluff with a fork.
POMODORO-STYLE SAUCE
Place a pot over medium-high heat with a drizzle of oil. When hot, add the diced Onion and fry until soft, 3-4 minutes (shifting occasionally). Add the rub, and ½ the chilli flakes (to taste). Fry until fragrant, 1-2 minutes (shifting constantly). Add the tomato passata and 50ml of water. Mix until combined and bring to a simmer.
POACHING AWAY
Once the sauce is simmering, gently lower the yellowtail into the sauce. Pop on the lid and leave to poach until cooked through and flaky, 8-10 minutes (flipping the fish halfway). Remove the fish from the sauce. Stir ¾ of the crème fraîche, the Peas, and a splash of water (if necessary) through the sauce. Season.
FRESH LEAVES
In a bowl, combine the shredded salad leaves, a drizzle of olive oil, and seasoning.
DINNER IS SERVED!
Plate up the bulgur wheat. Top with the yellowtail smothered in the pomodoro-style sauce. Serve the dressed leaves on the side. Dollop over the remaining crème fraîche. Sprinkle over the chopped oregano and the remaining chilli flakes (to taste). Great work, Chef!
LET’S BEGIN WITH BULGUR
Boil the kettle. Place the bulgur wheat in a bowl with 200ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and set aside until rehydrated, 15-20 minutes. Fluff with a fork.
POMODORO-STYLE SAUCE
Place a pot over medium-high heat with a drizzle of oil. When hot, add the diced Onion and fry until soft, 3-4 minutes (shifting occasionally). Add the rub, and ½ the chilli flakes (to taste). Fry until fragrant, 1-2 minutes (shifting constantly). Add the tomato passata and 100ml of water. Mix until combined and bring to a simmer.
POACHING AWAY
Once the sauce is simmering, gently lower the yellowtail into the sauce. Pop on the lid and leave to poach until cooked through and flaky, 8-10 minutes (flipping the fish halfway). Remove the fish from the sauce. Stir ¾ of the crème fraîche, the Peas, and a splash of water (if necessary) through the sauce. Season.
FRESH LEAVES
In a bowl, combine the shredded salad leaves, a drizzle of olive oil, and seasoning.
DINNER IS SERVED!
Plate up the bulgur wheat. Top with the yellowtail smothered in the pomodoro-style sauce. Serve the dressed leaves on the side. Dollop over the remaining crème fraîche. Sprinkle over the chopped oregano and the remaining chilli flakes (to taste). Great work, Chef!
LET’S BEGIN WITH BULGUR
Boil the kettle. Place the bulgur wheat in a bowl with 300ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and set aside until rehydrated, 15-20 minutes. Fluff with a fork.
POMODORO-STYLE SAUCE
Place a pot over medium-high heat with a drizzle of oil. When hot, add the diced Onion and fry until soft, 4-5 minutes (shifting occasionally). Add the rub, and ½ the chilli flakes (to taste). Fry until fragrant, 1-2 minutes (shifting constantly). Add the tomato passata and 150ml of water. Mix until combined and bring to a simmer.
POACHING AWAY
Once the sauce is simmering, gently lower the yellowtail into the sauce. Pop on the lid and leave to poach until cooked through and flaky, 8-10 minutes (flipping the fish halfway). Remove the fish from the sauce. Stir ¾ of the crème fraîche, the Peas, and a splash of water (if necessary) through the sauce. Season.
FRESH LEAVES
In a bowl, combine the shredded salad leaves, a drizzle of olive oil, and seasoning.
DINNER IS SERVED!
Plate up the bulgur wheat. Top with the yellowtail smothered in the pomodoro-style sauce. Serve the dressed leaves on the side. Dollop over the remaining crème fraîche. Sprinkle over the chopped oregano and the remaining chilli flakes (to taste). Great work, Chef!
LET’S BEGIN WITH BULGUR
Boil the kettle. Place the bulgur wheat in a bowl with 400ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and set aside until rehydrated, 15-20 minutes. Fluff with a fork.
POMODORO-STYLE SAUCE
Place a pot over medium-high heat with a drizzle of oil. When hot, add the diced Onion and fry until soft, 4-5 minutes (shifting occasionally). Add the rub, and ½ the chilli flakes (to taste). Fry until fragrant, 1-2 minutes (shifting constantly). Add the tomato passata and 200ml of water. Mix until combined and bring to a simmer.
POACHING AWAY
Once the sauce is simmering, gently lower the yellowtail into the sauce. Pop on the lid and leave to poach until cooked through and flaky, 8-10 minutes (flipping the fish halfway). Remove the fish from the sauce. Stir ¾ of the crème fraîche, the Peas, and a splash of water (if necessary) through the sauce. Season.
FRESH LEAVES
In a bowl, combine the shredded salad leaves, a drizzle of olive oil, and seasoning.
DINNER IS SERVED!
Plate up the bulgur wheat. Top with the yellowtail smothered in the pomodoro-style sauce. Serve the dressed leaves on the side. Dollop over the remaining crème fraîche. Sprinkle over the chopped oregano and the remaining chilli flakes (to taste). Great work, Chef!
Frequently Asked Questions
What is the preparation time for Yellowtail Pomodoro?
The preparation time for Yellowtail Pomodoro with chilli flakes & crème fraîche is between 20 and 35 minutes.
What is the total time required to make Yellowtail Pomodoro with chilli flakes & crème fraîche?
The total time required to make Yellowtail Pomodoro with chilli flakes & crème fraîche is between 35 and 50 minutes.
How many servings does Yellowtail Pomodoro provide?
4 servings
What are the main ingredients in Yellowtail Pomodoro?
Bulgur Wheat, Creme Fraiche, Dried Chilli Flakes, Fresh Oregano, Line-caught Yellowtail Fillet, Line-caught Yellowtail Fillets, NOMU Italian Rub, Onion, Onions, Peas, Salad Leaves, Tomato Passata
What is the nutritional information of Yellowtail Pomodoro?
Calories: 681, Carbs: 73 grams, Fat: grams, Protein: 48.9 grams, Sugar: 13.3 grams, Salt: 548 grams
How do I prepare Yellowtail Pomodoro?
LET’S BEGIN WITH BULGUR: Boil the kettle. Place the bulgur wheat in a bowl with 200ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and set aside until rehydrated, 15-20 minutes. Fluff with a fork. POMODORO-STYLE SAUCE: Place a pot over medium-high heat with a drizzle of oil. When hot, add the diced onion and fry until soft, 3-4 minutes (shifting occasionally). Add the rub, and ½ the chilli flakes (to taste). Fry until fragrant, 1-2 minutes (shifting constantly). Add the tomato passata and 100ml of water. Mix until combined and bring to a simmer. POACHING AWAY: Once the sauce is simmering, gently lower the yellowtail into the sauce. Pop on the lid and leave to poach until cooked through and flaky, 8-10 minutes (flipping the fish halfway). Remove the fish from the sauce. Stir ¾ of the crème fraîche, the peas, and a splash of water (if necessary) through the sauce. Season. DINNER IS SERVED!: Plate up the bulgur wheat. Top with the yellowtail smothered in the pomodoro-style sauce. Serve the dressed leaves on the side. Dollop over the remaining crème fraîche. Sprinkle over the chopped oregano and the remaining chilli flakes (to taste). Great work, Chef! FRESH LEAVES: In a bowl, combine the shredded salad leaves, a drizzle of olive oil, and seasoning.
What should be prepared from my kitchen to make Yellowtail Pomodoro?
Bulgur Wheat, Creme Fraiche, Dried Chilli Flakes, Fresh Oregano, Line-caught Yellowtail Fillet, Line-caught Yellowtail Fillets, NOMU Italian Rub, Onion, Onions, Peas, Salad Leaves, Tomato Passata
How many calories does Yellowtail Pomodoro have?
681 calories
How much fat content does Yellowtail Pomodoro have?
grams
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