Seabass Fillets

Seabass Fillets

£29.95

Usk Vale Foods Seabass is Boneless with the Skin on - a medium fillet not thin like plaice but not as thick as Cod Loin.

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.

 

Large 7 - 8oz Fillets.
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