Bertus Basson’s Baked Fish, Olive, Marrow and Tomato Dish


Serves 4


  • 400g Fish
  • 50ml Olive Oil
  • 30g Salt
  • 2  Lemons
  • 120g Baby Marrows, sliced
  • 3 Baby Tomatoes per person, halved

 Basil Pesto Ingredients

  • 150g Basil
  • 2tbsp Toasted Pine Nuts
  • 1 Clove Garlic, chopped
  • 3tbsp Grated Cheese
  • Oil
  • Salt – to taste


  1. Puree basil, garlic and a little bit of oil together.
  2. Add pine nuts and cheese – try to keep the pesto coarse.

Tapenade Ingredients

  • 100g Pitted Olives
  • 20g Capers
  • 10g Anchovies
  • 1 Clove Garlic
  • 10g Olive Oil


  1.  Blend all ingredients in a blender until smooth.
  2. Season to taste.


  1. Place baby marrows at the bottom of a small pan.
  2. Add your tomatoes as a second layer.
  3. Follow with olive tapenade and basil pesto and season.
  4. Place the seasoned fish on top as your final layer.
  5. Place the pan on the grid of the Big Green Egg and close the lid.
  6. Bake for 5-7 minutes.
  7. Remove from the EGG and serve.

Pin It on Pinterest

Share This