A FISHY CHRISTMAS FEAST
If you’re down by the coast this Christmas and you happen to get your hands on line fish, here’s a delicious recipe to celebrate the festive season.
This recipe is from celebrated South African chef Bertus Basson and was originally published on Food24.
Ingredients for the fish:
4 fillets line fish
olive oil
salt
lemon
Ingredients for the baby marrow:
1kg baby marrow (5mm thick slices)
olive oil
Ingredients for the tomato dressing:
1kg baby tomatoes sliced
2 red onions chopped
30g fresh basil chopped
100ml lemon juice
30ml olive oil
3 garlic cloves crushed
salt and black pepper to season
Ingredients for the gremolata:
10 garlic cloves grated
5 lemons zested
100g fresh parsley chopped
For the olive tapenade:
2kg olives piped |
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.