Seabass Fillets are a favourite in Mediterranean kitchens, where seabass is prized for its delicate white flesh and clean, mild flavour. These fillets come skin-on and boneless, so they're ready to cook without any filleting or pin-boning. Pan-fried skin side down, the skin crisps up beautifully while the flesh stays moist and flaky. Each fillet weighs between 200g and 250g.

• Skin-on and boneless: no prep needed, ready to season and cook
• Crispy skin, flaky flesh: pan-fry, bake or braai in minutes
• 200g to 250g per fillet: a generous single portion
• Delivered frozen, straight to your door

Cooking Instructions: Thaw overnight in the fridge, then pat the fillets dry with paper towel, especially the skin. Season both sides with salt and pepper.

Pan: Heat a little oil in a pan over medium-high heat. Place the fillets skin side down and press gently for the first 30 seconds so the skin stays flat. Cook for 3 to 4 minutes until the skin is golden and crisp, then turn and cook for another 1 to 2 minutes.

Oven: Place the fillets on a lined baking tray with butter, lemon and herbs, and bake at 200°C for 10 to 12 minutes.