Farmed Sea Bass fillets are an everyday equivalent of wild Sea Bass that is becoming increasingly popular, particularly in restaurants.
With a firm white flesh, slightly different to the wild alternative but equally delicious when simply pan fried in butter or as the basis of some inspirational recipes.
Keep refrigerated (store below 5 degrees C), Should be consumed within 4 days of arrival - important always refer to product Use By. Suitable for home freezing at -18°C or below, freeze on day of receipt and consume within 3 months.
Defrost thoroughly in the fridge before cooking and once defrosted do not re-freeze.
Sea Bass (Dicentrarchus labrax) (fish)
Allergy Advice: For allergens see underlined ingredients
Always ensure fish is piping hot and cooked through before serving. Although every care is taken during preparation fish may occasionally contain bones.
Pan-frying is a simple but delicious way to cook sea bass in a few minutes. Score the skin with a knife to prevent the fillet curling, dab with a kitchen roll to dry and season the fish with a sprinkle of salt, place in a with a glug of olive oil at a medium heat skin-side down and hold down with a fish-slice. Cook for 3 or 4 mins until the skin is golden and crispy, flip and cook for another minute or two until the fish turns opaque to indicate it's cooked.
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