Keep Frozen. HOW TO THAW: 1. Remove all wrapping, place fillet(s) on plate in single layer. Cover loosely, refrigerate 8-12 hours or until thawed. 2. Rinse; pat dry and cook immediately. To Quick Thaw: 1. Remove all wrapping, place fillet(s) in resealable plastic bag. Place bag in bowl of cold water. Move bowl into sink; run a small stream of cold water about 20 min or until thawed. 2. Rinse; pat dry and cook immediately. Do Not Refreeze. Cook Immediately After Thawing or Refrigerate and Use within 24 Hours. HOW TO COOK: Cooking times may vary depending on your equipment. Do not cook from frozen. Oven: 1. Preheat oven to 400 degrees F. Place thawed fillet(s), on parchment paper-lined baking pan. 2. Drizzle fillet(s) with oil; season. 3. Bake about 5 min until internal temp reaches 130 degrees F (check by inserting thermometer halfway into thickest part of fish). Rest at least 2 min, transfer to serving platter. Tip: To finish, drizzle with olive oil and a squeeze of lemon juice. Keep frozen until ready to use. Use by date stamped on package.
