Ingredients

Method

For the roasted organic baby-leaf spinach:
• 2 x 150 g pillow packs organic baby-leaf spinach
• organic olive oil
• sea salt and freshly ground black pepper
For the mustard sauce:
• 1 organic egg yolk
• sea salt and freshly ground black pepper
• 2 T organic Dijon mustard
• 2 T organic whole-grain or stoneground mustard
• ½ cup organic olive oil
• 2 t honey
For the grilled yellowtail:
• 4 yellowtail fillets (about 230g each), skin on
• organic olive oil, for drizzling
• sea salt and freshly ground black pepper

Method

Ingredients

To make the roasted organic baby-leaf spinach: Preheat the oven to 230ºC. Wash the spinach leaves and dry well. Mix with just enough oil to give them a shine then season lightly. Line a large baking pan with baking paper. Add the spinach, flattening it as much as possible. Roast for 5 minutes or until wilted and just starting to crisp.
To make the mustard sauce: Using a stick blender, whizz the egg yolk with a little salt and pepper. Gradually blend in the mustards and oil, until thick. Add the honey and lemon juice, and season to taste. To grill the yellowtail: Coat a grill pan with cooking spray. Rinse the fish fillets, pat dry with paper towel, then moisten with the olive oil and season. Slide under a hot grill for 4 minutes. Flip and coat with the mustard sauce. Return to the grill for a minute or two, until browned and just cooked, but still moist. Serve with the roasted organic baby-leaf spinach.
Cook’s tip: Cook the spinach first as it can be served at room temperature.
Per serving: 4141.6kJ, 60g protein, 80.7g fat, 5.2g carbs