Yellowtail with Herby Courgettes Recipe - Daily Dish Recipe #113

Recipe

Yellowtail with Herby Courgettes

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Yellowtail with Herby Courgettes

Yellowtail pan-fried in olive oil with a pinch of cayenne pepper and accompanied by courgettes sautéed in butter with parsley, lemon juice and chives. Baby potatoes on the side.




Ingredients to serve 2

  • 2 fillets x Yellowtail
  • 4 x courgettes – trim ends and slice
  • 5g x fresh parsley - chop finely
  • 1/2 x lemon - halve and juice
  • 5g x fresh chives - chop
  • 1/4 tsp x cayenne pepper
  • 8 x baby potatoes - halve
  • olive oil and butter (from your pantry)
  • salt and pepper (from your pantry)

Ingredients to serve 4

  • 4 fillets x Yellowtail
  • 8 x courgettes – trim ends and slice
  • 10g x fresh parsley - chop finely
  • 1 x lemon - halve and juice
  • 10g x fresh chives - chop
  • 1/2 tsp x cayenne pepper
  • 16 x baby potatoes - halve
  • olive oil and butter (from your pantry)
  • salt and pepper (from your pantry)

Method

Step 1

Bring a saucepan of lightly salted water to the boil. Add the baby potatoes and boil gently for 10 to 12 minutes, or until just soft (but not falling apart). You may need to turn the heat down a bit. When done, drain the water and add a few knobs of butter and some more salt to the potatoes in the saucepan, set aside and keep warm.

Step 2

Heat a couple of knobs of butter and a few glugs of olive oil in a pan on medium heat. Add the courgettes, parsley (reserving a little for the garnish), salt and pepper and sauté for about 5 minutes until the courgettes turn a nice golden brown on both sides. When done, transfer to a serving dish, drizzle with the lemon juice and scatter with chives. Check seasoning and adjust if necessary. Set aside and keep warm.

Step 3

Heat a few glugs of olive oil in a fresh pan on medium to high heat. Scatter a little salt, pepper and cayenne pepper onto both sides of each fish fillet. Fry the yellowtail fillets for 4 to 5 minutes on each side - turning only once - until cooked (but not dry).

Step 4

To serve: Divide the courgettes and baby potatoes between the plates. Serve a fillet of yellowtail on top of the courgettes and scatter the remaining parsley over everything.