eCook Meal
Yellowtail & Roast Butternut
with Danish-style feta & capers
You say pepper sauce, we say sauce au poivre, Chef! This classic French sauce elevates the taste of anything this lipsmacking liquid touches. Today that’s line-caught yellowtail fillet, pan-seared to perfection. Served wtih oven-roasted butternut and a feta & fresh oregano salad. Expect to hear exclamations of “C’est délicieux!” around the dinner table tonight.
Serving guide
Choose your portion size.
BEGIN THE Butternut
Preheat the oven to 200°C. Spread out the Butternut on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and golden, 30-35 minutes (flipping halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
CREAMY PEPPER SAUCE
Boil the kettle. Place a pan over medium heat with a knob of butter. Once melted, stir in the black pepper, the stock, and 50ml [100ml]|#7DA0D7 of boiling water. Simmer until the sauce has reduced, 2-3 minutes. Remove from the heat and stir through the crème fraîche. Season, add a sweetener (optional), loosen with a splash of water if too thick, and cover.
FETA SALAD
In a bowl, combine the salad leaves, Cucumber, the feta, 1⁄2 the capers, a drizzle of olive oil, and seasoning.
HEAVENLY YELLOWTAIL
Place a pan over medium-high heat with a drizzle of oil. Pat the yellowtail dry with paper towel. When hot, fry the fish until golden, 3-4 minutes per side. In the final minute, baste with a knob of butter. Remove from the pan and season.
TIME TO DINE
Plate up the fish and drizzle over the au poivre sauce. Side with the fresh salad and the Butternut. Garnish with the remaining capers. Perfection, Chef!
BEGIN THE Butternut
Preheat the oven to 200°C. Spread out the Butternut on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and golden, 30-35 minutes (flipping halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
CREAMY PEPPER SAUCE
Boil the kettle. Place a pan over medium heat with a knob of butter. Once melted, stir in the black pepper, the stock, and 50ml [100ml]|#7DA0D7 of boiling water. Simmer until the sauce has reduced, 2-3 minutes. Remove from the heat and stir through the crème fraîche. Season, add a sweetener (optional), loosen with a splash of water if too thick, and cover.
FETA SALAD
In a bowl, combine the salad leaves, Cucumber, the feta, 1⁄2 the capers, a drizzle of olive oil, and seasoning.
HEAVENLY YELLOWTAIL
Place a pan over medium-high heat with a drizzle of oil. Pat the yellowtail dry with paper towel. When hot, fry the fish until golden, 3-4 minutes per side. In the final minute, baste with a knob of butter. Remove from the pan and season.
TIME TO DINE
Plate up the fish and drizzle over the au poivre sauce. Side with the fresh salad and the Butternut. Garnish with the remaining capers. Perfection, Chef!
BEGIN THE Butternut
Preheat the oven to 200°C. Spread out the Butternut on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and golden, 35-40 minutes (flipping halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
CREAMY PEPPER SAUCE
Boil the kettle. Place a pan over medium heat with a knob of butter. Once melted, stir in the black pepper, the stock, and 150ml [200ml]|#7DA0D7 of boiling water. Simmer until the sauce has reduced, 2-3 minutes. Remove from the heat and stir through the crème fraîche. Season, add a sweetener (optional), loosen with a splash of water if too thick, and cover.
FETA SALAD
In a bowl, combine the salad leaves, Cucumber, the feta, 1⁄2 the capers, a drizzle of olive oil, and seasoning.
HEAVENLY YELLOWTAIL
Place a pan over medium-high heat with a drizzle of oil. Pat the yellowtail dry with paper towel. When hot, fry the fish until golden, 3-4 minutes per side. In the final minute, baste with a knob of butter. Remove from the pan and season.
TIME TO DINE
Plate up the fish and drizzle over the au poivre sauce. Side with the fresh salad and the Butternut. Garnish with the remaining capers. Perfection, Chef!
BEGIN THE Butternut
Preheat the oven to 200°C. Spread out the Butternut on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and golden, 35-40 minutes (flipping halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
CREAMY PEPPER SAUCE
Boil the kettle. Place a pan over medium heat with a knob of butter. Once melted, stir in the black pepper, the stock, and 150ml [200ml]|#7DA0D7 of boiling water. Simmer until the sauce has reduced, 2-3 minutes. Remove from the heat and stir through the crème fraîche. Season, add a sweetener (optional), loosen with a splash of water if too thick, and cover.
FETA SALAD
In a bowl, combine the salad leaves, Cucumber, the feta, 1⁄2 the capers, a drizzle of olive oil, and seasoning.
HEAVENLY YELLOWTAIL
Place a pan over medium-high heat with a drizzle of oil. Pat the yellowtail dry with paper towel. When hot, fry the fish until golden, 3-4 minutes per side. In the final minute, baste with a knob of butter. Remove from the pan and season.
TIME TO DINE
Plate up the fish and drizzle over the au poivre sauce. Side with the fresh salad and the Butternut. Garnish with the remaining capers. Perfection, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R132.08
for 4 servings · R33.02 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Capers needs 40 gNon-Pareilles Caper Berries in Vinegar 200 g 200 g at R94.99 · 20% of packR19.00
-
Danish-style Feta needs 120 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 15% of packR15.00
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R22.99 · 23% of packR5.25
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Butternut needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
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Crème Fraîche needs 60 mlSour Cream 250 ml 250 ml at R38.99 · 24% of packR9.36
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Beef Stock needs 20 mlFresh Free Range Liquid Beef Stock 500 ml 500 ml at R54.99 · 4% of packR2.20
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Crushed Black Peppercorns needs 10 mlBlack Peppercorns in Grinder 40 g R47.99 · whole pack (size can't be divided)R47.99
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
Not in the Woolies basket — source these elsewhere:
- Line-caught Yellowtail Fillets
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Yellowtail & Roast Butternut?
The preparation time for Yellowtail & Roast Butternut with Danish-style feta & capers is between 25 and 45 minutes.
What is the total time required to make Yellowtail & Roast Butternut with Danish-style feta & capers?
The total time required to make Yellowtail & Roast Butternut with Danish-style feta & capers is between 40 and 60 minutes.
How many servings does Yellowtail & Roast Butternut provide?
4 servings
What are the main ingredients in Yellowtail & Roast Butternut?
Beef, Beef Stock, Butternut, Capers, Creme Fraiche, Crushed Black Peppercorns, Cucumber, Danish-style Feta, Line-caught Yellowtail Fillet/s, Line-caught Yellowtail Fillets, Salad Leaves
What is the nutritional information of Yellowtail & Roast Butternut?
Calories: 541, Carbs: 32 grams, Fat: grams, Protein: 46.8 grams, Sugar: 7.9 grams, Salt: 767 grams
How do I prepare Yellowtail & Roast Butternut?
TIME TO DINE: Plate up the fish and drizzle over the au poivre sauce. Side with the fresh salad and the butternut. Garnish with the remaining capers. Perfection, Chef! HEAVENLY YELLOWTAIL: Place a pan over medium-high heat with a drizzle of oil. Pat the yellowtail dry with paper towel. When hot, fry the fish until golden, 3-4 minutes per side. In the final minute, baste with a knob of butter. Remove from the pan and season. FETA SALAD: In a bowl, combine the salad leaves, cucumber, the feta, 1⁄2 the capers, a drizzle of olive oil, and seasoning. CREAMY PEPPER SAUCE: Boil the kettle. Place a pan over medium heat with a knob of butter. Once melted, stir in the black pepper, the stock, and 50ml [100ml]|#7DA0D7 of boiling water. Simmer until the sauce has reduced, 2-3 minutes. Remove from the heat and stir through the crème fraîche. Season, add a sweetener (optional), loosen with a splash of water if too thick, and cover. BEGIN THE BUTTERNUT: Preheat the oven to 200°C. Spread out the butternut on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and golden, 30-35 minutes (flipping halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
What should be prepared from my kitchen to make Yellowtail & Roast Butternut?
Beef, Beef Stock, Butternut, Capers, Creme Fraiche, Crushed Black Peppercorns, Cucumber, Danish-style Feta, Line-caught Yellowtail Fillet/s, Line-caught Yellowtail Fillets, Salad Leaves
How many calories does Yellowtail & Roast Butternut have?
541 calories
How much fat content does Yellowtail & Roast Butternut have?
grams