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!
Serving guide
Choose your portion size.
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!
Bulgur Wheat - 225ml
Onions - 2
NOMU Italian Rub - 15ml
Dried Chilli Flakes - 7,5ml
Tomato Passata - 300ml
Line-caught Yellowtail Fillets - 3
Crème Fraîche - 90ml
Peas - 120g
Salad Leaves - 60g
Fresh Oregano - 12g
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!
Bulgur Wheat - 300ml
Onions - 2
NOMU Italian Rub - 20ml
Dried Chilli Flakes - 10ml
Tomato Passata - 400ml
Line-caught Yellowtail Fillets - 4
Crème Fraîche - 120ml
Peas - 160g
Salad Leaves - 80g
Fresh Oregano - 15g
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R84.17
for 4 servings · R21.04 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Peas needs 160 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 21% of packR9.17
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Fresh Oregano needs 15 gTomato and Oregano Bruschetta 150 g 150 g at R56.99 · 10% of packR5.70
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Bulgur Wheat needs 300 mlBulgur Wheat 500 g R39.99 · whole pack (size can't be divided)R39.99
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Crème Fraîche needs 120 mlSour Cream 250 ml 250 ml at R36.99 · 48% of packR17.76
Not in the Woolies basket — source these elsewhere:
- Dried Chilli Flakes
- Line-caught Yellowtail Fillets
- Tomato Passata
- NOMU Italian Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Line-caught Yellowtail Fillets, NOMU Italian Rub, Onion, Oregano, Pea, 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?
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. 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. 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.
What should be prepared from my kitchen to make Yellowtail Pomodoro?
Bulgur Wheat, Creme Fraiche, Dried Chilli Flakes, Line-caught Yellowtail Fillets, NOMU Italian Rub, Onion, Oregano, Pea, Salad Leaves, Tomato Passata
How many calories does Yellowtail Pomodoro have?
681 calories
How much fat content does Yellowtail Pomodoro have?
grams