Sea Bream Fillets

Boneless sea bream fillets, cut clean and left skin-on so they crisp beautifully in the pan. Pale, finely textured flesh with a mild sweetness that takes well to almost any seasoning.

Pan-sear them skin-side down until the skin crackles, then finish with brown butter and capers. They also steam well with ginger and spring onion, bake under a herb crust, or sit happily in a light curry. Because the fillets are boneless and evenly cut, they cook through in a few minutes and are very forgiving.

A reliable, everyday white fish that still feels like a treat.

• Boneless, skin-on fillets
• Mild, sweet, finely textured flesh
• Ready in a few minutes of cooking
• Great pan-seared, steamed, or baked