WATCH: How to make Chef Bertus Basson’s fresh line fish

4 servings Prep: 20 mins, Cooking: 10 mins
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A light and easy summer dish packed with flavour - perfect to impress guests with, when hosting at home. Brought to you by Stella Artois beer.

By Independent Contributor November 18 2021
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Ingredients (24)

For the fish
4 fillets line fish
olive oil
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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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


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.

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.

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