Cover the cranberries with boiling water and set aside for 15 to 20 minutes. Drain and set aside.
Pat the fish skin dry with paper towels and season with a generous pinch of salt. Set aside in the fridge.
Prepare the salsa — heat ¼ cup of olive oil in a large frying pan over medium heat. Add the celery and pine nuts and fry for 3-5 minutes, stirring constantly to prevent burning, until the nuts begin to brown. Remove from the heat and add the capers, olives, saffron + water and a pinch of salt. Stir to combine.
Add the drained cranberries, parsley, lemon zest, and lemon juice. Season with salt and pepper, to taste, then set aside to allow the flavours to meld.
Remove the Aquna fillets from the fridge and pat the skin dry with a paper towel again, to remove any moisture on the skin.
Heat the final 1 tbsp oil in a large frying pan over medium heat. Add the Aquna fillets skin side down, and use a spatula to lightly press down on each fillet for 10 seconds. Pan-fry for 6 minutes, or until the skin is golden and crispy. Flip fish fillets over and cook for an additional 2-3 minutes. Remove from pan and immediately arrange on 4 x plates, skin side up.
Right before serving, spoon the salsa over the Aquna fillets and scatter with fresh parsley leaves.