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
Large 7 - 8oz Fillets.