Chef Sander Dijkema

Ingredients:

• 1 Dutch Yellowtail fillet
• 1 fennel
• 1 zucchini
• 1 ¼ cups / 250 g cherry tomatoes
• 5 tsps / 25 g Cajun spices
• Salt (to taste)
• Pepper

Preparation:

Bake a rainbow of vibrant summer vegetables with a whole yellowtail fillet—this is one of our go-to dishes if we’re having company. 

Gather inspiration from Chef Sander Dijkema and include tomato, fennel, and zucchini, which pair together beautifully in terms of taste and texture. 

1. Cut the center bone out of the #DutchYellowtail and pat dry. Sprinkle with Cajun spices and salt and let it marinate.
2. Coarsely chop the fennel and zucchini and place in a casserole dish. Bake these in the oven for 10 minutes at 410 ℉ / 210 ℃.
3. Place the fish on top of the vegetables. Spread the cherry tomatoes around. Sprinkle with salt and the Cajun spices as well. Bake for another 20 minutes at 410 ℉ / 210 ℃.