Pack details
- One wild seabass fillet, 600–750g, skin on, pin-boned
- Sharing-size portion — serves 2–3 as a main
- Firm white flesh, sweet flavour — wild fish has a noticeably cleaner profile than farmed
How to cook
- Pan-fry: score the skin lightly, season, fry skin-side down in oil for 5–6 minutes pressing flat, flip for 1–2 minutes
- Oven-bake at 200°C for 12–15 minutes in foil with butter, lemon and herbs
- BBQ: brush with oil, grill skin-side down for 6–7 minutes
- Excellent for ceviche — firm flesh holds up to citrus marinades
Sourcing and delivery
- Wild-caught seabass from sustainably managed fisheries
- Stored at –18°C, dispatched in insulated boxes with ice packs
- Next-working-day delivery across mainland UK
