Crispy-skin Aquna with asparagus & green bean salad | Aquna Murray Cod
Aquna fillet pan-fried until crispy. Served with a crisp asparagus and green bean salad and finished with capers and fresh lemon.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at aquna.com.
Ingredients
- 2 Aquna fillets (scaled and pin-boned)
- 1 tbsp extra-virgin olive oil
- Add salt & pepper to taste
- 15g anchovies
- 15g capers
- 100ml extra-virgin olive oil
- 5x mint leaves
- 5x parsley leaves
- 5x basil leaves
- 15ml lemon juice
- 250g French green beans
- 300g asparagus spears
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