Ingredients

Method

• 800 g thick-cut filleted yellowtail with skin (in 2 pieces)
• Olive oil, for drizzling
• Sea salt and freshly ground black pepper
• Watercress, for serving
For the mushrooms:
• 3 T olive oil
• 500 g portobellini mushrooms
• 250 g shallots, halved or quartered lengthways
• Sea salt and freshly ground black pepper
• ½ cup dry white wine

Method

Ingredients

Preheat the oven to 230°C. Moisten the fish with olive oil and season to taste before setting it aside to prepare the mushrooms.
Heat 3 T oil in an ovenproof frying pan and, when hot, add the mushrooms and shallot and fry until nicely browned. Season to taste, then pour in the wine and stir, loosening the browned bits, until the mixture begins to bubble.
Remove from the heat and set aside. In a separate pan over a high heat, sear the fish, skin side down, until browned and crisp. Flip and quickly brown the other side.
Add to the pan of mushrooms, skin side up, then transfer the frying pan to the oven and roast for 4 to 5 minutes or until the fish is just cooked but still moist. Drizzle with olive oil and serve with lemon wedges and watercress on the side.

Cook’s notes: To bulk out this meal, serve it with potato done any which way – baked, sautéed or mashed. And try this recipe using a mix of exotic mushrooms.

Per serving: 2065.8 kJ, 50.7 g protein, 21.3 g fat, 14.3 g carbs