Premium Pan-Seared White Fish Fillets

Boneless white fish fillets, pale and glossy with fine lines running through the flesh. They are shown raw on a white plate set on a wooden board, again pan-seared to a golden crust on a steel bench with cherry tomatoes, a lemon wedge and a bowl of pale sauce, and once more seared in a row on a griddle with broccoli and carrot behind them.

The fillets are mild and tender and hold their shape in the pan. Sear them skin-side down until the crust forms, bake them, or steam them gently and dress with lemon and herbs.

• Boneless white fillets
• Fine flake lines through the flesh
• Mild, tender and firm enough to sear
• Pan-sear, bake or steam

Keep frozen at -18°C or below. Thaw in the refrigerator and cook thoroughly before eating.