Creamy Dutch Yellowtail

Chef Inge Putker

Creamy, cheesy, chive-y, this dairy-free Dutch Yellowtail dish is perfect for Fall.



  • 2 portions / 150 grams of Dutch Yellowtail
  • 4.4 oz / 125 grams of vegetable cheese
  • 1 large beefsteak tomato
  • ½ tub of vegetable cream cheese
  • Juice of ¼ lemon
  • Chives to taste
  • Olive oil
  • Pepper and salt


  1. Preheat the oven to 392 ℉ / 200℃.
  2. Cut the beefsteak tomato into thin slices, place in the baking dish. Drizzle generously with olive oil.
  3. Place the fish on the tomatoes, season with salt and pepper.
  4. Spread the fish with the vegetable cream cheese, then spread the chives over the fish.
  5. Squeeze the lemon and pour the lemon juice over the fish with cream cheese. Top with the vegetable cheese.
  6. Slide the baking dish into the oven for 25 minutes.
  7. Serve with roasted potatoes and green beans.