Coley Fillets

What is it?

Two frozen fillets of this lean white fish come in plain portions, ready to cook from frozen or after thawing. In the frozen fish range, they sit alongside other single-ingredient seafood basics rather than coated fillets or breaded pieces, so you're getting just the fish. The flesh is typically pale and flaky once cooked, with a mild flavour that works well baked, grilled, poached, or pan-fried. Coley is related to pollock and cod but tends to be slightly darker in colour with a marginally stronger taste. Cook through until the centre is opaque and flakes easily, then season however you like. It's a versatile base for fish pies, curries, fish cakes, or a straightforward supper with chips.