eCook Meal
Yellowtail & Rosé Applesauce
with fresh basil & roast baby potatoes, butternut and cauliflower
Looking for the ideal balance of fresh and rich? This heavenly yellowtail fillet is your answer: suffused with the delicate sweetness of a homemade rosé and apple sauce and resting on a crispy roast of cauli, butternut, and baby potatoes.
Serving guide
Choose your portion size.
GET YOUR ROAST STARTED
Preheat the oven to 200°C. Place the halved baby potatoes on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until crispy on the outside and soft on the inside. Place the butternut and cauliflower pieces in a bowl. Coat in oil, season, and set aside.
SALAD & STOCK
Boil the kettle. Place the quartered baby tomatoes in a bowl with three-quarters of the sliced basil. Toss through the white wine vinegar and a drizzle of oil until coated. Season to taste and set aside to marinate until serving. Dilute the stock with 50ml of boiling water and set aside for the sauce.
ADDITIONAL VEGGIES
When the potatoes have been roasting for 10 minutes, give them a shift and add the butternut and cauliflower to the tray. Return to the oven for the remaining roasting time until crispy.
MAKE THE ROSÉ APPLESAUCE
Place a small pot over a medium heat with a drizzle of oil or knob of butter. When hot, fry the chopped Apple for 7-8 minutes until soft, breaking it up as it cooks. Pour in the rosé and allow to bubble and reduce slightly. Stir through the honey and diluted stock, bring to a simmer, and cook for 2-3 minutes until reduced by half. On completion, transfer to a blender and blend until smooth. Return to the pot and season to taste. Pop on a lid and place over a low heat to keep warm.
PAN FRY THE Yellowtail
Pat the fish dry with some paper towel and season. Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the fish for 3-5 minutes until becoming crispy and golden. Flip, add a knob of butter (optional), and fry for a further 2-3 minutes until cooked through, continuously basting it with the butter. Remove from the pan on completion.
DINNER IS SERVED
Pile up some roast baby potatoes, butternut, and cauliflower. Side with the Yellowtail fillet and pour the applesauce over it (to taste). Make a bed of rinsed salad leaves on the side and top with the marinated baby tomatoes. Garnish with the remaining fresh, sliced basil. Take a seat, it’s time to eat.
Baby Potatoes - 200g
Butternut Chunks & Cauliflower Florets - 150g
Baby Tomatoes - 80g
Fresh Basil - 5g
White Wine Vinegar - 15ml
Vegetable Stock - 5ml
Apple - 1
Rosé Wine - 30ml
Honey - 10ml
Yellowtail Fillet - 1
Salad Leaves - 20g
GET YOUR ROAST STARTED
Preheat the oven to 200°C. Place the halved baby potatoes on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until crispy on the outside and soft on the inside. Place the butternut and cauliflower pieces in a bowl. Coat in oil, season, and set aside.
SALAD & STOCK
Boil the kettle. Place the quartered baby tomatoes in a bowl with three-quarters of the sliced basil. Toss through the white wine vinegar and a drizzle of oil until coated. Season to taste and set aside to marinate until serving. Dilute the stock with 100ml of boiling water and set aside for the sauce.
ADDITIONAL VEGGIES
When the potatoes have been roasting for 10 minutes, give them a shift and add the butternut and cauliflower to the tray. Return to the oven for the remaining roasting time until crispy.
MAKE THE ROSÉ APPLESAUCE
Place a small pot over a medium heat with a drizzle of oil or knob of butter. When hot, fry the chopped Apple for 7-8 minutes until soft, breaking it up as it cooks. Pour in the rosé and allow to bubble and reduce slightly. Stir through the honey and diluted stock, bring to a simmer, and cook for 5-7 minutes until reduced by half. On completion, transfer to a blender and blend until smooth. Return to the pot and season to taste. Pop on a lid and place over a low heat to keep warm.
PAN FRY THE Yellowtail
Pat the fish dry with some paper towel and season. Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the fish for 3-5 minutes until becoming crispy and golden. Flip, add a knob of butter (optional), and fry for a further 2-3 minutes until cooked through, continuously basting it with the butter. Remove from the pan on completion.
DINNER IS SERVED
Pile up some roast baby potatoes, butternut, and cauliflower. Side with the Yellowtail fillet and pour the applesauce over it (to taste). Make a bed of rinsed salad leaves on the side and top with the marinated baby tomatoes. Garnish with the remaining fresh, sliced basil. Take a seat, it’s time to eat.
Baby Potatoes - 400g
Butternut Chunks & Cauliflower Florets - 300g
Baby Tomatoes - 160g
Fresh Basil - 10g
White Wine Vinegar - 30ml
Vegetable Stock - 10ml
Apple - 1
Rosé Wine - 65ml
Honey - 20ml
Yellowtail Fillet - 2
Salad Leaves - 40g
GET YOUR ROAST STARTED
Preheat the oven to 200°C. Place the halved baby potatoes on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until crispy on the outside and soft on the inside. Place the butternut and cauliflower pieces in a bowl. Coat in oil, season, and set aside.
SALAD & STOCK
Boil the kettle. Place the quartered baby tomatoes in a bowl with three-quarters of the sliced basil. Toss through the white wine vinegar and a drizzle of oil until coated. Season to taste and set aside to marinate until serving. Dilute the stock with 100ml of boiling water and set aside for the sauce.
ADDITIONAL VEGGIES
When the potatoes have been roasting for 10 minutes, give them a shift and add the butternut and cauliflower to the tray. Return to the oven for the remaining roasting time until crispy.
MAKE THE ROSÉ APPLESAUCE
Place a small pot over a medium heat with a drizzle of oil or knob of butter. When hot, fry the chopped Apple for 7-8 minutes until soft, breaking it up as it cooks. Pour in the rosé and allow to bubble and reduce slightly. Stir through the honey and diluted stock, bring to a simmer, and cook for 5-7 minutes until reduced by half. On completion, transfer to a blender and blend until smooth. Return to the pot and season to taste. Pop on a lid and place over a low heat to keep warm.
PAN FRY THE Yellowtail
Pat the fish dry with some paper towel and season. Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the fish for 3-5 minutes until becoming crispy and golden. Flip, add a knob of butter (optional), and fry for a further 2-3 minutes until cooked through, continuously basting it with the butter. Remove from the pan on completion.
DINNER IS SERVED
Pile up some roast baby potatoes, butternut, and cauliflower. Side with the Yellowtail fillet and pour the applesauce over it (to taste). Make a bed of rinsed salad leaves on the side and top with the marinated baby tomatoes. Garnish with the remaining fresh, sliced basil. Take a seat, it’s time to eat.
Baby Potatoes - 400g
Butternut Chunks & Cauliflower Florets - 300g
Baby Tomatoes - 160g
Fresh Basil - 10g
White Wine Vinegar - 30ml
Vegetable Stock - 10ml
Apple - 1
Rosé Wine - 65ml
Honey - 20ml
Yellowtail Fillet - 2
Salad Leaves - 40g
GET YOUR ROAST STARTED
Preheat the oven to 200°C. Place the halved baby potatoes on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until crispy on the outside and soft on the inside. Place the butternut and cauliflower pieces on a second roasting tray. Coat in oil, season, and set aside.
SALAD & STOCK
Boil the kettle. Place the quartered baby tomatoes in a bowl with three-quarters of the sliced basil. Toss through the white wine vinegar and a drizzle of oil until coated. Season to taste and set aside to marinate until serving. Dilute the stock with 180ml of boiling water and set aside for the sauce.
ADDITIONAL VEGGIES
When the potatoes have been roasting for 10 minutes, give them a shift and return to the oven. Pop in the tray of butternut and cauliflower and cook for the remaining roasting time until crispy.
MAKE THE ROSÉ APPLESAUCE
Place a small pot over a medium heat with a drizzle of oil or knob of butter. When hot, fry the chopped Apple for 8-10 minutes until soft, breaking it up as it cooks. Pour in the rosé and allow to bubble and reduce slightly. Stir through the honey and diluted stock, bring to a simmer, and cook for 8-10 minutes until reduced by half. On completion, transfer to a blender and blend until smooth. Return to the pot and season to taste. Pop on a lid and place over a low heat to keep warm.
PAN FRY THE Yellowtail
Pat the fish dry with some paper towel and season. Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the fish for 3-5 minutes until becoming crispy and golden. Flip, add a knob of butter (optional), and fry for a further 2-3 minutes until cooked through, continuously basting it with the butter. Remove from the pan on completion.
DINNER IS SERVED
Pile up some roast baby potatoes, butternut, and cauliflower. Side with the Yellowtail fillet and pour the applesauce over it (to taste). Make a bed of rinsed salad leaves on the side and top with the marinated baby tomatoes. Garnish with the remaining fresh, sliced basil. Take a seat, it’s time to eat.
Baby Potatoes - 800g
Butternut Chunks & Cauliflower Florets - 600g
Baby Tomatoes - 320g
Fresh Basil - 20g
White Wine Vinegar - 60ml
Vegetable Stock - 20ml
Apple - 2
Rosé Wine - 125ml
Honey - 40ml
Yellowtail Fillet - 4
Salad Leaves - 80g
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R86.21
for 4 servings · R21.55 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Honey needs 40 mlOrganic Apple Cider Vinegar with Honey and Ginger 500 ml 500 ml at R139.99 · 8% of packR11.20
-
White Wine Vinegar needs 60 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 24% of packR10.80
-
Baby Potatoes needs 800 gBaby Potatoes 700 g 700 g at R24.99 · 1.14× packR28.56
-
Rosé Wine needs 125 mlSweet Rosé Wine 5 L 5 L at R229.99 · 3% of packR5.75
-
Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
-
Apple needs 2Freeze Dried Apple 10 g R19.99 · whole pack (size can't be divided)R19.99
-
Vegetable Stock needs 20 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 4% of packR1.60
-
Fresh Basil needs 20 gSouth African Feta Cheese with Sun-Dried Tomato & Basil 400 g 400 g at R74.99 · 5% of packR3.75
Not in the Woolies basket — source these elsewhere:
- Baby Tomatoes
- Yellowtail Fillet
- Butternut Chunks & Cauliflower Florets
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Yellowtail & Rosé Applesauce?
The preparation time for Yellowtail & Rosé Applesauce with fresh basil & roast baby potatoes, butternut and cauliflower is between 30 and 50 minutes.
What is the total time required to make Yellowtail & Rosé Applesauce with fresh basil & roast baby potatoes, butternut and cauliflower?
The total time required to make Yellowtail & Rosé Applesauce with fresh basil & roast baby potatoes, butternut and cauliflower is between 40 and 60 minutes.
How many servings does Yellowtail & Rosé Applesauce provide?
4 servings
What are the main ingredients in Yellowtail & Rosé Applesauce?
Apple, Baby Potato, Baby Tomato, Butternut Chunks & Cauliflower Florets, Fresh Basil, Honey, Rosé Wine, Salad Leaves, Vegetable Stock, White Wine Vinegar, Yellowtail
What is the nutritional information of Yellowtail & Rosé Applesauce?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Yellowtail & Rosé Applesauce?
ADDITIONAL VEGGIES: When the potatoes have been roasting for 10 minutes, give them a shift and add the butternut and cauliflower to the tray. Return to the oven for the remaining roasting time until crispy. MAKE THE ROSÉ APPLESAUCE: Place a small pot over a medium heat with a drizzle of oil or knob of butter. When hot, fry the chopped apple for 7-8 minutes until soft, breaking it up as it cooks. Pour in the rosé and allow to bubble and reduce slightly. Stir through the honey and diluted stock, bring to a simmer, and cook for 5-7 minutes until reduced by half. On completion, transfer to a blender and blend until smooth. Return to the pot and season to taste. Pop on a lid and place over a low heat to keep warm. SALAD & STOCK: Boil the kettle. Place the quartered baby tomatoes in a bowl with three-quarters of the sliced basil. Toss through the white wine vinegar and a drizzle of oil until coated. Season to taste and set aside to marinate until serving. Dilute the stock with 100ml of boiling water and set aside for the sauce. DINNER IS SERVED: Pile up some roast baby potatoes, butternut, and cauliflower. Side with the yellowtail fillet and pour the applesauce over it (to taste). Make a bed of rinsed salad leaves on the side and top with the marinated baby tomatoes. Garnish with the remaining fresh, sliced basil. Take a seat, it’s time to eat. PAN FRY THE YELLOWTAIL: Pat the fish dry with some paper towel and season. Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the fish for 3-5 minutes until becoming crispy and golden. Flip, add a knob of butter (optional), and fry for a further 2-3 minutes until cooked through, continuously basting it with the butter. Remove from the pan on completion. GET YOUR ROAST STARTED: Preheat the oven to 200°C. Place the halved baby potatoes on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until crispy on the outside and soft on the inside. Place the butternut and cauliflower pieces in a bowl. Coat in oil, season, and set aside.
What should be prepared from my kitchen to make Yellowtail & Rosé Applesauce?
Apple, Baby Potato, Baby Tomato, Butternut Chunks & Cauliflower Florets, Fresh Basil, Honey, Rosé Wine, Salad Leaves, Vegetable Stock, White Wine Vinegar, Yellowtail
How many calories does Yellowtail & Rosé Applesauce have?
calories
How much fat content does Yellowtail & Rosé Applesauce have?
grams