Herb Seared Yellowtail with Butter Sauce
MARKET BOX RECIPES

Herb Seared Yellowtail with Butter Sauce

Yellowtail  rubbed with a herb, lemon zest and garlic crust – drizzled with a lemon-butter sauce, and served with some roasted sweet potato. White Meat Small, Medium & Large Boxes. 

  • Preheat the oven to 180°C. 

  • Cut the sweet potatoes (potatoes or butternut would also work well) into similar sized chunks, skin on – coat in oil and season well. Roast in the hot oven for approximately 30-40 minutes, until crispy and golden. 

  • Roughly chop a handful of fresh herbs – thyme, oregano, sage will all work perfectly. Grate 2 cloves of garlic and zest up some lemon. Mix with your chopped herbs, and season well with salt and pepper. 

  • Drizzle the yellowtail in olive oil. Then, roll it in the garlic-herb mixture until fully coated, seriously, drench it in that herby goodness. 

  • Place a grill pan over a medium-high heat with a drizzle of oil. When hot, fry until golden on both sides and cooked to your preference. 

  • Remove the yellowtail from the pan and add a large knob of butter – cook until it foams and starts to turn golden. Add a sprinkle of capers (optional) and the juice of a lemon, and cook for a further 30 seconds. 

  • Pour the lemon sauce over your perfectly seared yellowtail and serve alongside the roasted sweet potatoes. 

  • Some steamed greens or a lovely green salad would compliment this dish beautifully. 

CHEF’S TIP: 

If you would prefer to cook your fish in the oven, when your sweet potato is done put the oven on max grill setting. Then grill the yellowtail, skin-side up, until golden and cooked to your preference.