Fish Fillets

Boneless, evenly cut and ready for the pan, these portions take the work out of a seafood dinner. Consistent thickness means they cook through at the same rate, so nothing dries out while you wait for the middle to catch up.

How To Cook Them

Sear skin-side down in a hot pan for a crisp finish
Bake with lemon, herbs and a little olive oil
Poach gently in broth for a lighter plate
Stir-fry in thin slices for fast weeknight meals

Good To Know

Boneless and portioned for easy cooking
Sold in 2 kg packs
Keep refrigerated and cook within 2 days, or freeze on arrival