Golden Pan-Seared Tilapia Fillets

Thin, flat fillets with a golden seared crust across the top and white, firm flesh underneath. The fillets are an even thickness with a slight taper at one end, and the sear is a deep, patchy brown rather than a uniform coating — the marks of a hot pan rather than a batter.

They are already cooked, which makes them quick to bring back: warm them in a hot oven or a dry pan, or serve them cold. The flesh is mild and slightly sweet and holds its shape well, so it works in a sandwich or a salad as easily as it does on a plate. Lemon, garlic butter, capers or a spoonful of chilli oil all sit well on top of them.

• Thin even fillets with a golden seared crust
• White firm flesh, mild and slightly sweet
• Already cooked — reheat hot and dry
• Good hot, or cold in sandwiches and salads

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