Large Mediterranean Seabass Fillets x 2

Mediterranean Seabass Fillets, 2 x 140–170g

Delicate, flaky and wonderfully versatile, seabass is a British favourite for good reason. These large Mediterranean seabass fillets are responsibly farmed in the clear waters of Greece and Turkey, where the species is raised to the high standards chefs rely on. Known in Italy as branzino and in Greece as lavraki, seabass has a mild, slightly sweet flavour and firm white flesh that pairs with almost anything. It's the same quality we've supplied to top restaurants for over three decades, now delivered to your door.

Each pack contains two skin-on fillets of 140–170g each, vacuum-packed in pairs and ready to cook. Scaled and pin-boned, they serve 2 people.

Why you'll love them

• Responsibly farmed in Greece and Turkey
• 2 large fillets per pack, 140–170g each
• Scaled and pin-boned, so they're ready to cook
• Vacuum-packed in pairs for freshness and easy storage
• Serves 2
• Mild, sweet flavour with firm, flaky white flesh

How to cook

Seabass is at its best pan-fried or grilled, and the secret is crispy skin. Pat the fillets dry, score the skin lightly and season with salt. Place skin-side down in a hot, oiled pan and press gently for the first few seconds to stop them curling. Cook for 3 to 4 minutes until the skin is golden and crisp, then turn and cook for a further minute until the flesh is opaque and flakes easily.

Keep the seasoning simple to let the natural flavour shine: lemon, garlic, fresh herbs or a light marinade of olive oil and citrus all work beautifully. Seabass is also excellent baked, steamed or served with a Mediterranean salsa verde.

Delivery & storage

All our seafood is frozen to lock in quality from sea to doorstep. Keep frozen until needed and defrost in the fridge, still in the vacuum pack, before cooking. Free delivery Tuesday to Friday on orders over £75, or collect from us if you're near South Ruislip.

FAQs

Is seabass the same as branzino?
Yes. Branzino is the Italian name for European seabass, and you'll also see it called lavraki in Greece and loup de mer in France.

Do I need to remove any bones or scales?
No. These fillets are already scaled and pin-boned, so they're ready to cook straight from defrosting.

Should I cook seabass with the skin on?
Yes. The skin crisps up beautifully and helps hold the delicate fillet together during cooking.

Allergen information: Contains fish.