Butter-roasted Dutch Yellowtail & Tagliatelle
INGREDIENTS
- 600 g skinless Dutch Yellowtail fillet
- 300 g fresh tagliatelle
- 30 g butter
- 1 cup cherry tomatoes (cut in half)
- 1 handful basil leaves
- 3/4 cup green olives (pitted, torn)
- 1/4 cup capers
- 1 tbsp Salt & pepper
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Cook the pasta in boiling water, preferably al dente. Reserve.
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Remove excess moisture on the fish by patting each side with kitchen paper. Cut 4 portions. Season the fish with salt and pepper on both sides.
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Heat the butter in a pan over medium heat.
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As soon as the butter starts turning brown, place the fish into the pan.
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Cook for 4 minutes, then flip, lower the heat and cook for another 3 minutes.
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Place the fish portion in each plate.
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Quickly toss the tagliatelle in the pan to absorb some of the remaining melted butter.
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Serve the tagliatelle with the fish, top up with cherry tomatoes, green olives, capers and some basil leaves. Enjoy!