Crispy-Skin Aquna Cod with Celery, Pine Nut and Olive Salsa - Aquna

Ingredients

• 400gm Aquna Murray Cod fillets with skin-on (4 x 100g)
• Sea salt, to taste
• 50g (⅓ cup) dried cranberries
• ¼ cup olive oil + 1 tbsp extra
• 4 celery sticks, finely diced
• 30g (2 tbsp) pine nuts
• 40g (¼ cup) baby capers + 1 tbsp brine
• 8 large green olives, pitted and finely diced
• 1 pinch (~125mg) saffron threads, mixed with 1 tbsp warm water
• ½ cup parsley leaves, roughly chopped (plus extra to serve)
• 1 tsp lemon zest, finely grated
• 1 tsp lemon juice
• Salt and pepper, to taste