Fresh Boneless Tilapia Fish Fillets

Skinless white fish fillets, cut into even, flat pieces with a fine flake line running down the middle of each. They are shown raw and glossy on a wooden board and on a steel tray, and pan-seared to a light gold on a plate.

The flesh is mild and firm enough to hold together in the pan, which makes the fillets easy to work with. Sear them in a hot pan, bake them, or use them in a fish pie or curry.

• Skinless, boneless fillets
• Even, flat pieces
• Pan-sear, bake or poach
• Mild flavour, firm texture

Keep frozen at -18°C or below. Thaw in the refrigerator and cook thoroughly before eating.