Pan-Seared Tilapia Fish Fillets

Thick, even fish fillets, glossy and pale ivory when raw, with a fine flaky grain and a faint pink line along one edge. The cooked ones are seared to a deep gold on top while the inside stays white, and are shown on a white plate with a wedge of lemon and a scatter of peppercorns. Raw, the fillets lie on a board with bread, lemon and a glass of water alongside.

The flesh is mild and holds together well, which makes the fillets forgiving to cook. Pan-fry them until the top turns gold, bake them, or poach them gently and finish with lemon and butter.

• Thick, evenly cut fillets
• White, flaky flesh with a fine grain
• Mild flavour
• Pan-fry, bake or poach

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