Tarakihi with Bean, Mandarin and Macadamia Salad

bowl Serves 4


  • 300 g green beans, sliced diagonally
  • asparagus, sliced diagonally (optional)
  • 100 g macadamia or pistachio nuts
  • 4 mandarins
  • 2 Cloves garlic, minced
  • 1/2 red onion, finely sliced
  • 1 small handful mint, roughly chopped
  • 1 small handful of coriander
  • 3 tbsp macadamia oil
  • 3 tbsp extra virgin olive oil
  • flaky sea salt
  • 4 Tarakihi fillets
  • 2 tbsp capers
  • 1 knob anchor butter salted, 500g
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  • For the Salad

  • Boil a large pot of water and cook beans for 3 minutes. With 1 minute remaining, add asparagus (if using). Plunge beans and asparagus into cold water to stop the cooking process and retain the vibrant, green colour.

  • Meanwhile, roast the nuts in a large pan on medium heat without oil for 5-10 minutes until golden. Remove from heat and leave to cool, before chopping roughly.

  • Segment the mandarins with a knife and collect the juice in a bowl. Pour the juice over the beans. Place beans, asparagus and mandarin segments in a large bowl. Add minced garlic, nuts, red onion mint and coriander and mix gently.

  • Finally, blend oils and dress salad. Place on warm plates and season to taste with flaky sea salt.

  • For the Fish

  • Heat a large pan and add oil. Place fish skin side down. Pan fry for 2-3 minutes, depending on size. When golden and crispy, turn over and cook for another 1-2 minutes.

  • Add capers, mandarin juice and butter. Remove from pan and place on top of salad with the juice from the pan.

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