Seared Yellowtail, Carrot & Orange Purée

Name: Seared Yellowtail, Carrot & Orange Purée
Yield: 4 fish main courses
Ingredients: 700 g Yellowtail fillets, portioned, pin-boned; 500 g Carrot & Orange Purée; 300 g Baby spinach; 30 ml Olive oil; 15 ml Lemon juice; 15 g Parsley, chopped; 3 g Salt

Seared yellowtail, carrot-and-orange purée and just-wilted spinach.

Seared Yellowtail, Carrot & Orange Purée prepared as described in the recipe

Seared yellowtail, carrot-and-orange purée and just-wilted spinach.

Written for 4 fish main courses

Cook this

Ingredients

Serves

Yellowtail fillets, portioned, pin-boned700 g
Carrot & Orange Purée500 g
Baby spinach300 g
Olive oil30 ml
Lemon juice15 ml
Parsley, chopped15 g
Salt3 g

Method

Warm carrot purée over low heat.
Pat yellowtail dry and season. Sear in two thirds of the oil for 3 minutes on the first side, then turn and cook until 63°C at the centre, approximately 2 to 4 minutes more.
Wilt spinach briefly in remaining oil, drain excess liquid and season.
Plate purée and spinach, add fish and finish with lemon and parsley.

Chef’s notes

Use a hot pan for colour and finish gently; yellowtail dries out if overcooked.
When scaling, adjust pan or tin size and work in batches where needed; cooking and proving times follow texture and temperature, not the portion multiplier.

Keeping

Best cooked at service. Keep raw fish refrigerated at 4°C or below and follow its use-by date. Refrigerate cooked leftovers promptly and use within 2 days.

Allergens and diet

Fish. Milk.

Last refined · October 2026