Fish

We used blue-eye fish fillets in this recipe, but you can use any white fish fillets. Caramel sauce can be made in advance. Cover; refrigerate Note

Use any firm white fish fillets, such as perch, ling or blue-eye trevalla, for this recipe. Note

You can use any small, whole, white-fleshed fish for this recipe. Note

Recipe is not suitable to freeze. We used snapper in this recipe, but you can use any white firm-fleshed fish you like. Note