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.




Ingredients to serve 2

  • 2 fillets x white fish
  • 4 x courgettes - cut off 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
  • olive oil and butter (from your pantry)
  • salt and pepper (from your pantry)

Ingredients to serve 4

  • 4 fillets x white fish
  • 8 x courgettes - cut off 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
  • olive oil and butter (from your pantry)
  • salt and pepper (from your pantry)

Method

Step 1

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 2

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 fish fillets for 4 to 5 minutes on each side - turning only once - until cooked (but not dry).

Step 3

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