Yellowtail with paprika butter

Recipe from: 6 September 2010

Ingredients 8
Servings 1
Minutes 15 mins


Serving Change
  • 1
    whole yellowtail, cleaned (about 1 kg)
  • Salt and freshly grounded black pepper
  • 75
  • 15
  • 30
    chopped fresh chives
  • 30
    chopped fresh parsley
  • 1
    lemon, sliced
  • 160


15 mins
Pre-heat the oven to 180ºC.
Season the Yellowtail with salt and pepper on both sides and into the cavity. Place onto an ovenproof oiled dish.
Melt the butter, add the paprika, chives and parsley and mix thoroughly.
Brush the cavity and the top side of the fish with the paprika butter.
Place the lemon slices into the cavity.
Place the fish in the pre-heated oven and bake for 15 minutes.
Remove from the oven, turn the fish over and brush on the other side with the remaining paprika butter.
Return to the oven and bake for another 15 minutes or until the fish is cooked through.
Transfer the fish to a serving platter.
Pour the pan juices into a pot, add the cream and cook over low heat for 2 – 3 minutes.
Pour the sauce over the fish and serve with boiled potatoes and a green salad.

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Read more on: fish/seafood  |  bake


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