Lemon Pepper Yellowtail with Olive & Caper Cavatappi

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Step 1

Lightly coat yellowtail with olive oil or avocado oil and then season liberally with lemon pepper. Air fry on high until crispy golden brown on all sides.

Step 2

Using a food processor, blitz some olive oil, olives, capers, garlic, and tomatoes into a chunky relish.

Step 3

Sear the canned artichoke hearts and hearts of palm until browned on one side. Set aside.

Step 4

Once pasta is cooked al dente, add in the relish and cook through, tossing with olive oil as needed. Add whole olives and additional items to heat. Serve with fish on top.