Name: WATCH: How to make Chef Bertus Basson's fresh line fish
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Entertaining
Ingredients: 4 fillets line fish; olive oil; salt; 1 lemon; 1 kg baby marrow 5mm thick xlices; olive oil; 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; 10 anchovy fillets; 4 tbsp capers; 250 ml olive oil

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Ingredients (24)

For the fish

4 fillets	line fish
	olive oil
	salt
1	lemon

For the baby marrow

1 kg	baby marrow — 5mm thick xlices
	olive oil
	salt and black pepper

For the tomato dressing

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

For the gremolata

10	garlic cloves — grated
5	lemons — zested
100 g	fresh parsley — chopped

For the olive tapenade

2 kg	olives — piped
500 g	sundried tomatoes
3	garlic cloves — chopped
10	anchovy fillets
4 tbsp	capers
250 ml	olive oil

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Method:

Tomato dressing

Mix all the ingredients together, lightly macerate with a spoon. Set aside.

Baby marrow

Toss the marrows with oil and salt and grill until well browned on both sides.

Set aside to heat with the fish

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.

Gremolata

Mix all the ingredients together

Tapenade

Pulse all of the ingredients together in the food processor.

To Serve

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.