Asparagus and Zucchini with Whipped Feta, Crispy Capers, Almonds and Pan-Fried Fish

We’re making the most of seasonal greens pairing them with creamy whipped feta, crispy capers, almonds and simple pan-fried fish.

Meal Prep


  • Prepare the whipped feta.
  • Make the crispy caper, almond mixture.
  • Cook the veggies.
  • Cook the fish
  • Plate up and enjoy!


  • We prefer to make whipped feta in a food processor as it creates a beautiful, thick creamy texture. If you use a blender you might need to add a squeeze of lemon juice to get it to blend.


  • Instead of making the crispy capers, just add them to the zucchini for the last couple of minutes of cooking time to crisp up sightly.

Meal prep guide - if you followed the meal prep guide you would have already make the crispy caper, almond mixture and prepared the vegetables. 

This recipe serves four, if you’re cooking for two simply halve the recipe.

  • 1 zucchini (sliced into rounds)
  • 2 bunches of asparagus (woody ends removed)
  • 3 Tbsp capers (drained and patted dry) 
  • ¼ cup almonds (roughly chopped)
  • 1 lemon (zest removed and then cut into wedges) 
  • 600g white fish fillets (we used snapper)
  • Olive oil 
  • Butter
  • Salt and pepper

Whipped feta

  • 90g feta 
  • ¼ cup greek yoghurt
  • 1 small garlic clove
  1. Get started by preparing the whipped feta. Add the feta, yoghurt and garlic to a blender or food processor and blend until smooth and creamy; set aside.

  2. To make the crispy capers, add 1-2 Tbsp of olive oil to a small saucepan over a high heat. Once the oil is hot, add the capers and fry until crispy (2-3 minutes), during the last 45 seconds add the almonds and cook until golden brown. Remove the capers and almonds from the saucepan and place them on a plate lined with a paper towel, sprinkle over a little salt and the lemon zest.

  3. Heat a large fry-pan over medium heat. Add a little olive oil and the sliced zucchini, cook for a couple of minutes on either side until golden brown and cooked through; remove from the pan and set aside.

  4. In the same pan, add a little more olive oil and cook the asparagus for 2-3 minutes tossing frequently or until the asparagus is tender and charred in places; remove from the pan and set aside.

  5. Time to cook the fish, add a little more olive oil and a knob of butter to the same pan over medium heat; season with salt and pepper and cook for 2-3 minutes on each side depending on the size of the fillets.

  6. Add the whipped feta to the base of a large plate or platter, scatter over the cooked zucchini and asparagus, then sprinkle over the crispy capers and almonds.

  7. Serve alongside the pan-fried fish with a squeeze of lemon juice. 


  • You can use any greens you’d like - broccoli, kale or green beans would be delicious. 


  • For a vegetarian option swap out the fish for some our baked falafels or store-bought falafels. 


  • Swap out the capers for olives.

  • Swap out the almonds for sunflower seeds or pumpkin seeds.