WATCH: How to make Chef Bertus Basson’s fresh line fish
|4 fillets||line fish|
|1 kg||baby marrow — 5mm thick xlices|
|salt and black pepper|
|1 kg||baby tomatoes — sliced|
|2||red onions — chopped|
|30 g||fresh basil — chopped|
|100 ml||lemon juice|
|30 ml||olive oil|
|3||garlic cloves — crushed|
|salt and black pepper — to season|
|10||garlic cloves — grated|
|5||lemons — zested|
|100 g||fresh parsley — chopped|
|2 kg||olives — piped|
|500 g||sundried tomatoes|
|3||garlic cloves — chopped|
|250 ml||olive oil|
Mix all the ingredients together, lightly macerate with a spoon. Set aside.
Toss the marrows with oil and salt and grill until well browned on both sides.
Set aside to heat with the fish
Rub some olive oil on the fish and season with salt. Grill the fish on a hot griddle pan, finish with a squeeze of fresh lemon.
Mix all the ingredients together
Pulse all of the ingredients together in the food processor.
Dress the plate with tomato dressing place the fish on top, sprinkle with gremolata, serve a spoon of tapenade and 4 grilled Baby marrows on the plate.