Crispy-skin Aquna cod with snake bean salad | Aquna Sustainable Murray Cod

Ingredients

• Ask your fish monger to scale, fillet and pin bone the fillets.
• Cut the fillet into 10cm portions.
• 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.
• Pat dry the skin well with paper towel, season with salt.
• 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.
• Place fish portions into oiled pan (be careful not to overcrowd the pan or barbecue plate, as this causes the temperature to drop and you will not get crispy skin).
• Apply pressure to the top of each fillet with a large spatula.
• Cook for 2-3 minutes or until the skin is golden brown and crispy, and the fillet is cooked halfway through.
• Turn fillets and cook for a further 30 seconds.
• 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.
• Bring a pot of salted water to the boil.
• Top and tail beans and cook in boiling water for 2 minutes.
• Strain the beans and refresh in a bowl of ice-cold water to chill quickly and retain the colour.
• Blend together capers, anchovies, lemon juice and oil. Add chopped herbs.
• In a large bowl, toss room-temperature beans with the dressing.