Pan fried zesty Yellowtail

Name: Pan fried zesty Yellowtail
Total time: 1200 s
Yield: 2 people
Cuisine: South African
Ingredients: 350 g Yellowtail deboned, skin on; Handful chopped dhania; leaves Few mint; Grated zest of a lemon; 3 Tablespoons yoghurt; 1 Teaspoon sweet chilli sauce; Half squeezed lemon; Salt & Pepper; Vegetables of choice

paddy @cook_30402512

Cape Town, Western Cape, South Africa

Pan fried zesty Yellowtail

paddy @cook_30402512

Cape Town, Western Cape, South Africa

Saved

Ingredients

20 minutes

2 people

350 gYellowtail deboned, skin on
Handfulchopped dhania
leavesFew mint
Grated zest of a lemon
3 Tablespoonsyoghurt
1 Teaspoonsweet chilli sauce
Halfsqueezed lemon
Salt & Pepper
Vegetables of choice

Saved

Steps

20 minutes

1

In a pestle and mortar, crush dhania, mint, then add lemon zest & yoghurt
2

Add dash olive oil, lemon juice and yoghurt.
3

Heat up some olive oil and butter together and add fish - fry 30 second medium heat flesh down the flip and cook further 10-15 minutes skin side down
4

Once fish is cooking, take spoon of olive oil/ butter mixture out of pan and add to dhania sauce
5

In the meanwhile steam chopped vegetable till al dente
6

Add dash olive oil, lemon juice and salt & pepper
7

Serve together & enjoy