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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
500g sundried tomatoes
3 garlic cloves chopped
10 anchovy fillets
4 tbsp capers
250ml olive oil

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.

 

 


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