Ingredients

Method

• 800 g yellowtail
• Sea salt and freshly ground black pepper, to taste
• 2 T butter
• 4 T extra virgin olive oil
• 1 papaya, cubed
• 80 g watercress
• 30 g fresh coriander
• 35 g microherbs
• 1 lemon, juiced
For the chermoula aioli
• 4 free-range egg yolks
• 2 t dijon mustard
• 1 1/2 cups sunflower oil
• 1 lemon, juiced
• Sea salt and freshly ground black pepper , to taste
• 1 T turmeric
• 1 T smoked paprika
• 1 t dried chilli flakes
• 2 garlic cloves, finely chopped
• 1 x 4 cm piece ginger, finely grated

Method

Ingredients

Preheat the oven to 200°C. Place the yellowtail on a greased baking tray and season to taste. Dot with butter and drizzle with 2 T extra virgin olive oil.

Grill the fish for 5 minutes on each side, or until cooked through.

Place the papaya and watercress in a mixing bowl with the picked coriander, microherbs, lemon juice and remaining olive oil.

Serve the fish topped with the papaya-and-watercress salad, with the chermoula aïoli on the side.

To make the chermoula aïoli, place the egg yolks and Dijon mustard in a mixing bowl and whisk while slowly pouring in the oil. Keep whisking until the oil-and-yolk mixture has increased in volume and turned pale in colour. Add the lemon juice and season to taste. Add the remaining ingredients and combine. Serve with the grilled yellowtail.

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