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Pan-fried yellowtail with gramolata

Recipe from: 6/11/1997 12:00:00 AM
Ingredients 14
Servings 1


  • 250
    fillet of yellowtail, skinned
  • salt and milled pepper
  • readymade salmon spread
  • 1
    lemon (peel, finely chopped)
  • 1
    clove garlic, finely chopped
  • 50
    curly parsley, chopped
  • 50
    fresh white breadcrumbs
  • 75
    butter, melted
  • oil for frying
  • 4
    sweet red peppers
  • 1
    clove garlic
  • 1
    small onion
  • 1
    measure brandy


Season fish with salt and pepper. Spread salmon paste over the top of fillet. Add lemon peel, garlic, parsley and breadcrumbs to melted butter and mix well. Spread over fish, on top of salmon paste. Press firmly to form a crust. Pan-fry fish, crustside-down first, to colour, then turn. To make gramolata, process peppers, garlic, onion and brandy together in a blender. Serve yellowtail surrounded by gramolata on mashed potato, accompanied by ratatouille.

Read more on: fish/seafood  |  shallow-fry

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