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Sea bass two fillets minimum 140g each

(Code: 2128b)
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Bass Fillets from a traditional high street fishmonger

Order Seabass Fillets if you don't want the bother of dealing with whole seabass.

These fillets are a good alternative to wild sea bass, which has very restrictive rules about catching. These bass fillets look lovely - a bright silver skin and firm flesh, sourced from good farms in the Mediterranean. They will make a good dinner for one or two, depending on how hungry they are.

Seabass fillets - how to cook them

The fillets are easy to cook, pan frying is one of the best methods, inside or on the barbecue. Wipe a frying pan or griddle round with some olive oil and heat. Pat the fillets dry with kitchen paper and put skin side down in the pan. Cook for a minute or so to crisp up the skin. While it's skin side down, sprinkle the fillets with salt, pepper and chopped herbs (or a tablespoon of pesto sauce from a jar). Press the fish down if it looks like curling up (which it tends to do). Turn the fillets over and cook for another two or three minutes. Serve with the juices from the pan and half a lemon to squeeze over. Here's a recipe for seabass fillets.

Not what you are looking for? Try bream fillets.