Golden Pan-Seared White Fish Fillets

Thick white fish portions, pan-seared to a golden crust with the skin left on. The flesh is dense and snowy, separating into clean flakes under the fork.

• Seared golden-brown, ready to serve or reheat
• Firm white flesh that holds together in the pan
• Skin on for extra texture and flavour

Supplied chilled. Reheat gently in a hot pan or oven, or serve cold in salads.