30g Italian parsley
Zest and juice of 2 lemons
1-2 red chillies, sliced (optional)
Salt and black pepper, to taste
1 yellowtail fillet, deboned
15ml (1 Tbsp) olive oil
100g green olives, sliced
Lemon wedges, for serving
This easy yellowtail recipe will certainly get your tastebuds dancing and leave your guests speechless!
Pair with a crisp Sauvignon Blanc to enhance the flavours.
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