Fresh Sea Bass Whole and Filleted

A clean, delicately flavoured fish that works just as well whole as it does in neat fillets.

Firm white flesh with a fine flake, and a mild sweetness that takes on whatever you cook it with.

Highlights

• Two ways — whole fish for the centre of the table, or trimmed fillets for a fast dinner.
• Clean flavour — no strong oiliness, so seasoning comes through.
• Holds moisture — stays tender through steaming, baking or pan-searing.
• Even thickness — fillets cook through at the same time.

Kitchen notes

• Steam whole with ginger and a splash of rice wine, then finish with hot oil.
• Sear fillets skin-side down and baste with butter and lemon.
• Bake in a tray with tomatoes, olives and herbs for a one-pan meal.

Storage

Refrigerate and use within two days, or freeze on the day of delivery and thaw overnight in the fridge.