Fresh Sea Bream Fillets

Neat, even fillets with a soft pink sheen over white flesh and a thin silver skin left on for the pan.

Mild and lightly sweet with a fine flake — the kind of fish that carries a sauce without disappearing behind it.

Highlights

• Skin on — crisps quickly in a hot pan.
• Even thickness — the whole batch finishes at once.
• Fine, tender flake — no coarse grain.
• Mild flavour — works with almost any seasoning.

Kitchen notes

• Sear skin-side down in a dry pan, then finish with butter and lemon.
• Bake in a tray with tomatoes, olives and herbs for a one-pan dinner.
• Steam and dress with hot oil and light soy for a lighter result.

Storage

Refrigerate and cook within two days, or freeze on the day of delivery and thaw overnight in the fridge.