Fresh Tilapia Fillets Ready to Cook

Thin, flat fillets, an even thickness with a slight taper at one end and a clean white flesh that separates into soft flakes. Some come raw and glossy; others are shown with a golden sear across the top, a deep patchy brown from a hot pan rather than a batter, so you can see both what arrives and what it becomes.

The flavour is mild and faintly sweet and the flesh holds its shape well, which makes it forgiving to cook. Pan-fry it in a little butter and finish with lemon, bake it under a crumb crust, or steam it and dress it with soy and ginger. It also works cold: flaked through a salad, or layered into a sandwich or a wrap. Season it simply and let the butter and lemon do the work.

• Thin even fillets, white flesh, slight taper
• Mild and faintly sweet, flakes softly
• Shown raw and pan-seared gold
• Pan-fry, bake, steam, or serve cold in salads

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