SALSA VERDE:
Large bunch fresh flat-leaf parsley, roughly chopped
2 tbsp small capers
6 anchovies
½ clove garlic
½ tsp Maille Dijon mustard
½ tsp red wine vinegar
2 hard-boiled eggs
80ml NOMU Extra Virgin Olive Oil
YELLOWTAIL:
6 x 200g fresh yellowtail fillet portions
1 tbsp NOMU Seafood Rub or Seafood & Fish Grinder
NOMU Sea Salt and NOMU Black Pepper
Drizzle of NOMU Extra Virgin Olive Oil
Small knob of butter (about 50g)
½ lemon
Preheat the oven to 180°C.
To prepare the salsa verde, place the parsley, capers, anchovies, garlic, mustard and red wine vinegar in a food processor. Whilst the food processor is running, slowly pour in the Olive Oil. Peel the hard-boiled eggs and separate the yolk from the egg white. Add the egg whites only to the food processor and pulse to form a smooth paste. Season with Sea Salt and Black Pepper. Set aside.
Season each fish fillet with NOMU Seafood Rub or Grinder, Sea Salt and Black Pepper and drizzle with a little Olive Oil. Heat a pan to smoking point and place each fish fillet presentation side down first to brown. Remove, flip over and place onto a baking tray and set aside. As an option, place fennel stalks onto the base of the baking tray and place the fish on top.
Using the same frying pan, deglaze the pan with butter and a squeeze of lemon juice. Pour the buttery juice over the fish fillets and place in the oven until the fish is just cooked. Serve with salsa verde.
SALSA VERDE:
Large bunch fresh flat-leaf parsley, roughly chopped
2 tbsp small capers
6 anchovies
½ clove garlic
½ tsp Maille Dijon mustard
½ tsp red wine vinegar
2 hard-boiled eggs
80ml NOMU Extra Virgin Olive Oil
YELLOWTAIL:
6 x 200g fresh yellowtail fillet portions
1 tbsp NOMU Seafood Rub or Seafood & Fish Grinder
NOMU Sea Salt and NOMU Black Pepper
Drizzle of NOMU Extra Virgin Olive Oil
Small knob of butter (about 50g)
½ lemon
Preheat the oven to 180°C.
To prepare the salsa verde, place the parsley, capers, anchovies, garlic, mustard and red wine vinegar in a food processor. Whilst the food processor is running, slowly pour in the Olive Oil. Peel the hard-boiled eggs and separate the yolk from the egg white. Add the egg whites only to the food processor and pulse to form a smooth paste. Season with Sea Salt and Black Pepper. Set aside.
Season each fish fillet with NOMU Seafood Rub or Grinder, Sea Salt and Black Pepper and drizzle with a little Olive Oil. Heat a pan to smoking point and place each fish fillet presentation side down first to brown. Remove, flip over and place onto a baking tray and set aside. As an option, place fennel stalks onto the base of the baking tray and place the fish on top.
Using the same frying pan, deglaze the pan with butter and a squeeze of lemon juice. Pour the buttery juice over the fish fillets and place in the oven until the fish is just cooked. Serve with salsa verde.
41 Aviation Crescent, Airport City, 7490,
Cape Town, South Africa
Tel: +27 21 386 2000
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