Ditch the emergency stash of ready-made meals! Try this yellowtail recipe with pine nuts and sumac brown butter…

What You Need

50g butter
10ml olive oil
2 tbsp lemon juice
1 tsp sumac
50g pine nuts, lightly toasted
6 small spring onions, finely chopped
4 yellowtail fillets (about 120g each)

Blanched asparagus and lemon wedges to serve

Method

Melt butter in a large frying pan over medium heat, until light golden in colour. Add olive oil, lemon juice and sumac and cook for one minute. Add toasted pine nuts and spring onions. Next, add yellowtail fish and cook for two minutes on each side. Serve on a bed of blanched asparagus, with a drizzle of pine nut and sumac brown butter sauce, and lemon wedges on the side.

Serves 4. Per 210g serving: 1 630kJ, 27g fat (10g sat), 95mg cholesterol, 130mg sodium, 5g carbs, 2g fibre, 2g sugars, 31g protein