Description
Sticky and delicious yellowtail cooked to perfection with a gorgeous salad on the side.
Ingredients
Salad:
500 g raw butternut cubes
2 sweet potatoes, washed and cut into cubes (leave skin on)
1 large red onion, cut into 8 wedges
3 Tbsp (45 ml) olive oil
2 cloves garlic, crushed
salt and pepper to taste
100 g baby spinach
Glaze/salad dressing:
½ C (125 ml) apricot jam
Zest and juice of 1 large juicy lemon
1 fat clove garlic, crushed
1 Tbsp (15 ml) grated ginger
3 Tbsp (45 ml) chopped fresh coriander
3 Tbsp (45 ml) olive oil
3 Tbsp (45ml) apricot juice
Yellowtail:
800 g yellowtail fillet, skin removed
salt and pepper to taste
Instructions
Preheat the oven to 200 °C.
Place the butternut, sweet potato and onion onto a greased baking tray. Rub with olive oil, garlic, and salt and pepper. Roast for 40 minutes until slightly charred and softened.
To make the glaze, heat the apricot jam, lemon zest and juice, garlic and ginger in a small saucepan until smooth and well combined – it shouldn’t take longer than 5 minutes.
Pour half of the glaze into a separate bowl to use on the fish. Add 1 Tbsp (15 ml) of the chopped coriander to it.
To make the salad dressing, mix the other half of the glaze with the olive oil, apricot juice and remaining coriander. Season to taste.
Place the fish on a greased baking tray, folding the thinner sides underneath the fish to make the fillet an even thickness (which allows for even cooking). Season lightly and generously brush the glaze over the fish.
About 15 minutes before the veggies are finished roasting, place the well-glazed fish into the oven and roast for no longer than 12–15 minutes.
Combine slightly cooled roasted vegetables with the baby spinach, pour over the salad dressing and toss well.
Serve the baked fish with the dressed salad.
