Lilly

Lilly is one of the frozen seafood labels packed for Seamark, a British company that imports and processes frozen fish and shellfish. The tilapia we carry is farmed in China and frozen as separate fillets under a thin ice glaze, which protects the fish in the freezer and lets you take out only what you need.

On our shelves Lilly sits in frozen fish, within frozen fish and seafood in frozen. The fillets are graded by size, each a good single portion, and the bag holds enough for a family meal with some left over. Tilapia is a mild, white freshwater fish with firm flakes and little smell, an easy fish for children and for anyone new to cooking fish.

Thaw in the fridge, pat dry and rub with turmeric, chilli powder, salt and lemon for a simple tawa fry, or coat in fish masala and shallow fry until the edges crisp. Tilapia holds together in a Kerala fish curry with coconut milk, a Bengali mustard jhol or a Goan curry soured with kokum; add it late and simmer gently so the fillets stay whole. It also bakes well in foil with green chutney, in the style of patrani machhi.

Keep frozen at -18°C, and once thawed cook within a day and do not refreeze. The fillets are raw and must be cooked right through. For prawns and squid see frozen prawns and seafood, and for the sour note in a South Indian fish curry, browse tamarind.