Fresh Boneless Tilapia Fish Fillets

Boneless white fish fillets, cut into even, rectangular pieces with a faint darker line running down the middle of each. Three are laid out raw on a white plate; the other shots show them pan-seared, goldened on the surface and flaking at the edges, once with tomatoes and lemon and once with broccoli.

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.

• Even, rectangular boneless fillets
• White flesh with a faint centre line
• 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.