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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

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


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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