Butter-roasted Dutch Yellowtail & Tagliatelle
- 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
Cook the pasta in boiling water, preferably al dente. Reserve.
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.
Heat the butter in a pan over medium heat.
As soon as the butter starts turning brown, place the fish into the pan.
Cook for 4 minutes, then flip, lower the heat and cook for another 3 minutes.
Place the fish portion in each plate.
Quickly toss the tagliatelle in the pan to absorb some of the remaining melted butter.
Serve the tagliatelle with the fish, top up with cherry tomatoes, green olives, capers and some basil leaves. Enjoy!