2 Aquna fillets (scaled and pin-boned)
1 tbsp extra-virgin olive oil
Add salt & pepper to taste

Asparagus & Green Bean Salad with Capers and Lemon

15g anchovies
15g capers
100ml extra-virgin olive oil
5x mint leaves
5x parsley leaves
5x basil leaves
15ml lemon juice
Add salt & pepper to taste
250g French green beans
300g asparagus spears


1. Cut your Aquna fillet into 100g portions, or purchase
pre-packed from your local supermarket.
2. With a sharp knife, make two small cuts into the skin
of the fillets, making sure you cut only the skin and
not too deep into the flesh.
3. Pat dry the skin well with paper towel and season
with salt.
4. Place a non-stick pan over a medium heat (or you
can use a barbecue hot plate) and once the pan is
hot, add oil.
5. Place fish portions into oiled pan skin-side down.
Ensure you don’t overcrowd your pan in this process.
6. Cook for 3 to 4 minutes or until skin is golden brown
and crispy and the fillet is cooked halfway through.
7. Turn fillets and cook for a further 3 to 4 minutes.
8. Remove from the pan and place in a warm place
to rest for a further 2 minutes. The fillets should be
white, and if cooked through, allow a skewer to pass
through the flesh easily.


1. Bring a pot of salted water to the boil.
2. Top and tail beans and cook in boiling water for 2 minutes.
3. Strain the beans and refresh in a bowl of ice-cold water to chill quickly and retain the colour.
4. Remove the woody stalks from the asparagus
(about the first 4cm from the base of the spear).
5. Cook in boiling water for 1 to 2 minutes, refresh in a bowl of ice-cold water to chill quickly
and retain the colour.
6. Blend together capers, anchovies, lemon juice and oil. Add chopped herbs.
7. In a large bowl, toss room-temperature beans with the dressing.
8. Serve along with the cooked Aquna fillets.