Seared Yellowtail & Creamy Dijon Sauce with Pancetta, Potatoes & Brussels Sprouts
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Seared Yellowtail & Creamy Dijon Sauce

with Pancetta, Potatoes & Brussels Sprouts

40 MIN
$15.99/serving 4 Servings
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From the Test Kitchen

INGREDIENT IN FOCUS
This colorful dish features our Australian yellowtail fillets, which boast a light, buttery texture and deliciously mild, slightly sweet flavor.

TECHNIQUE TO HIGHLIGHT
For extra richness, you’ll make this delightful pan sauce by cooking mustard, cream and demi-glace together in the reserved fond from the fish, which adds even more deep, savory flavor to the dish.
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  • Nutrition
    PER SERVING
  • Calories
    760 Cals (est.)
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fresh
ingredients
Seared Yellowtail & Creamy Dijon Sauce with Pancetta, Potatoes & Brussels Sprouts
Title
  • 4 Yellowtail Fillets
  • 3 oz Diced Pancetta
  • 1 lb Brussels Sprouts
  • 1¼ lbs Fingerling Potatoes
  • 2 Bell Peppers
  • 1 Shallot
  • 2 Tbsps Whole Grain Dijon Mustard
  • 1 bunch Parsley
  • ½ cup Cream
  • 2 oz Balsamic-Marinated Cipolline Onions
  • 2½ Tbsps Vegetable Demi-Glace
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Cut off and discard the stems of the peppers. Quarter lengthwise; remove the ribs and seeds. Peel and thinly slice the shallot. Roughly chop the onions. In a large bowl, combine the sliced shallot, chopped onions, and a drizzle of olive oil; season with salt and pepper. Roughly chop the parsley leaves and stems.

Roast the potatoes
2 Roast the potatoes

Place the halved potatoes on a sheet pan; drizzle with olive oil and season with salt, pepper, and half the spice blend. Toss to coat and arrange in an even layer, cut side down. Roast, flipping halfway through, 20 to 22 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Roast the vegetables
3 Roast the vegetables

Meanwhile, place the halved brussels sprouts and quartered peppers on a separate sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 15 to 17 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Cook the pancetta
4 Cook the pancetta

In a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Transfer to a paper towel-lined plate. Wipe out the pan.

Cook the fish
5 Cook the fish

Pat the fish dry with paper towels. Season on both sides with salt, pepper, and the remaining spice blend. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish. Cook 3 to 4 minutes per side, or until lightly browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate.

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

Make the pan sauce & serve your dish
6 Make the pan sauce & serve your dish

To the pan of reserved fond, add the cream (carefully, as it may splatter), demi-glace, and mustard; season with salt and pepper. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until thickened. Turn off the heat. Taste, then season with salt and pepper if desired. To the bowl of prepared shallot and onions, add the cooked pancetta and roasted potatoes and vegetables; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished vegetables topped with the cooked fish and pan sauce. Garnish with the chopped parsley.

Tips from Home Chefs

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Prepare the ingredients
1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Cut off and discard the stems of the peppers. Quarter lengthwise; remove the ribs and seeds. Peel and thinly slice the shallot. Roughly chop the onions. In a large bowl, combine the sliced shallot, chopped onions, and a drizzle of olive oil; season with salt and pepper. Roughly chop the parsley leaves and stems.

2 Roast the potatoes

Place the halved potatoes on a sheet pan; drizzle with olive oil and season with salt, pepper, and half the spice blend. Toss to coat and arrange in an even layer, cut side down. Roast, flipping halfway through, 20 to 22 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Roast the potatoes
Roast the vegetables
3 Roast the vegetables

Meanwhile, place the halved brussels sprouts and quartered peppers on a separate sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 15 to 17 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

4 Cook the pancetta

In a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Transfer to a paper towel-lined plate. Wipe out the pan.

Cook the pancetta
Cook the fish
5 Cook the fish

Pat the fish dry with paper towels. Season on both sides with salt, pepper, and the remaining spice blend. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish. Cook 3 to 4 minutes per side, or until lightly browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate.

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

6 Make the pan sauce & serve your dish

To the pan of reserved fond, add the cream (carefully, as it may splatter), demi-glace, and mustard; season with salt and pepper. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until thickened. Turn off the heat. Taste, then season with salt and pepper if desired. To the bowl of prepared shallot and onions, add the cooked pancetta and roasted potatoes and vegetables; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished vegetables topped with the cooked fish and pan sauce. Garnish with the chopped parsley.

Make the pan sauce & serve your dish
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