Barramundi

Pat the skin dry and season it, then cook skin-side down in a lightly oiled hot pan for about 4 minutes. Turn it over for 2–3 minutes more, until the flesh is opaque and flakes easily.

Yes. Put the fillets in a lightly oiled baking dish with lemon and herbs, and bake at 180°C fan (200°C conventional) for about 12–15 minutes, until the flesh is opaque and flakes easily.

Its firm white flesh works well in a fish pie, a mild curry or a traybake with potatoes and vegetables. Add it towards the end of a curry so the pieces stay intact.

For fish pie or curry, use cod or haddock; for a pan-fried fillet, sea bass is a closer match. Check the fish as it cooks, since thinner pieces will be ready sooner.

Keep it covered on the bottom shelf of the fridge at 5°C or below, and use it by the use-by date. If you want to keep it longer, freeze it before that date and defrost it in the fridge.

Only use it raw if it has been prepared for raw eating and the supplier confirms the required parasite controls have been met. An ordinary fresh fillet is not automatically suitable for sushi or sashimi.

Barramundi is also called Asian sea bass, but it is a different species from the European sea bass commonly sold in Britain.