A simple yet elegant and utterly delicious dish; served alongside crisp, sweet Mangaweka Asparagus, it is guaranteed to impress!

Serves 4, Prep Time 20 minutes, Cook Time 10 minutes

WHIPPED CANNELLINI BEANS

1 x tin cannellini beans

50 g feta cheese

1 clove garlic

1 tbsp olive oil

1 tbsp lemon juice

3 tbsp water

 

FISH

3 tbsp flour

4 x gurnard fillets

2 tbsp olive oil

40g + 50g butter

2 tbsp capers

3 tbsp parsley

Zest + juice 1 lemon

Mangaweka Purple asparagus, lightly steamed

 

Put the beans, feta, garlic, olive oil, lemon juice and water into a small food processor or the jug of a stick blender and blend until smooth. Set aside.

Tip the flour out onto a plate. Put the fillets of fish into the flour to lightly coat each side, shaking off any excess flour. Heat the olive oil and 40 g butter in a heavy-bottomed frying pan. Once hot and bubbling, add in the fish and fry until cooked through, turning once as you go. Remove the fish from the pan, then add in the remaining butter, capers, parsley and lemon zest and juice and fry for a further minute. Remove from the heat and season well with black pepper.

Divide the whipped beans between 4 plates and spread out into a circle. Arrange the fish on top of the beans, spoon over the butter mixture then arrange the asparagus on the side. Serve immediately.