We recommend pan frying Seabass so the skin can be crisped. Defrost the fillets overnight in the fridge or for a few hours at room temperature. Heat a little butter in a skillet or frying pan, heat until the pan is very hot so that it sizzles when you add the Seabass. Cook the Seabass skin side up for a couple of minutes so you get a little colour and then turn over (skin side down) and cook until the skin is nice and crisp and golden brown. Make sure the Seabss is cooked through and is white not clear. Add a little salt & pepper ad serve with a salad or your favourite vegetables.
Seabass Fillets – 900g
Our superb Seabass Fillets are a customer favourite. Our Seabass is BONELESS & SKIN ON - Farmed Seabass is the most sustinable right now, avoid Seabass caught in the north sea & Irish Sea. Each fillet weighs 100-140g each. It is white and light, medium thickness ( not thin like plaice but not as thick as cod). Each order is 900g which gives you 6-8 fillets on average per order