Mediterranean Sea Bass Fillets
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Mediterranean sea bass fillets, farmed in Greece or Türkiye and typically about half as big again as the ones in the supermarket chiller.
- Two skin-on, per pack (choose your weight)
- Skin side down in a hot pan for 3–4 minutes, then 1 minute on the flesh
- One fillet per person
Farmed bass is a little milder and softer than wild, and for a weeknight with strong Mediterranean flavours. sea bass is a sweet fish, so lemon, capers, chilli and olives all suit it.
The skin is the best part. To get it crisp, pat it bone dry, rub in a pinch of salt and don't move it once it's in the pan.
How to cook sea bass fillets
Pan: very hot pan, then turn down the moment the fish goes in, skin side down. Press gently with a spatula for the first 20 seconds to stop it curling. Cook 90% of the way on the skin, 3–4 minutes, then flip for a minute.
Oven: 180°C, skin side down on parchment, with oil, salt and pepper, for 12–15 minutes.
Air fryer: 200°C for 6–8 minutes, with a little oil, then rest for 2 minutes.
Times are for a 140g fillet; add a minute for every extra 100g.
Storage and defrosting
Keep frozen. Defrost overnight in the fridge, cook within 24 hours and don't refreeze.
Questions
Wild or farmed?
Farmed, in Greece or Türkiye.
Can I eat the skin?
Yes, and you should. Cook it until crisp.
Are there bones?
They're boned.
How many per person?
One fillet.
What are the allergens?
Fish.
How you've been using our Sea bass fillets...
"Awesome... Gin and tonic batter, fries, mushy peas, onion rings, and a Wally. Served up in newspaper"
"Best I have ever tasted. I have tasted a lot"
Try something new
Product Details
Mediterranean sea bass fillets, farmed in Greece or Türkiye and typically about half as big again as the ones in the supermarket chiller.
- Two skin-on, per pack (choose your weight)
- Skin side down in a hot pan for 3–4 minutes, then 1 minute on the flesh
- One fillet per person
Farmed bass is a little milder and softer than wild, and for a weeknight with strong Mediterranean flavours. sea bass is a sweet fish, so lemon, capers, chilli and olives all suit it.
The skin is the best part. To get it crisp, pat it bone dry, rub in a pinch of salt and don't move it once it's in the pan.
How to cook sea bass fillets
Pan: very hot pan, then turn down the moment the fish goes in, skin side down. Press gently with a spatula for the first 20 seconds to stop it curling. Cook 90% of the way on the skin, 3–4 minutes, then flip for a minute.
Oven: 180°C, skin side down on parchment, with oil, salt and pepper, for 12–15 minutes.
Air fryer: 200°C for 6–8 minutes, with a little oil, then rest for 2 minutes.
Times are for a 140g fillet; add a minute for every extra 100g.
Storage and defrosting
Keep frozen. Defrost overnight in the fridge, cook within 24 hours and don't refreeze.
Questions
Wild or farmed?
Farmed, in Greece or Türkiye.
Can I eat the skin?
Yes, and you should. Cook it until crisp.
Are there bones?
They're boned.
How many per person?
One fillet.
What are the allergens?
Fish.
How you've been using our Sea bass fillets...
"Awesome... Gin and tonic batter, fries, mushy peas, onion rings, and a Wally. Served up in newspaper"
"Best I have ever tasted. I have tasted a lot"
- Farmed
- Raw
- Turkey • Greece
