Freeze them in water. You just need to have the fillets totally covered, doesn't have to be thick. A loaf style baking dish works well for most - pop them out after they're frozen and put them in Ziploc bags. We've had the vacuum sealer for years - the water method wins hands down. Also, don't use a frost-free freezer. Chest freezer is my favorite, you don't lose all of the cold when you open the door. With an upright, imagine if the freezer was full of water instead of cold air - when you open the door all of the cold spills out on the floor! That being said, my wife loves the big upright - I cringe every time she's standing in front of the freezer with the door open. But with three freezers and two refrigerators we usually have room, although sometimes it's almost used up.
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