MICROWAVED FISH FILLETS
2 servings
Flaky white fish such as cod, perch, or trout work beautifully in this recipe.
Arrange on a plate with the thickest edge toward the outside:
- 8 to 12 ounces fish fillets, up to 1 inch thick, preferably in 2 pieces, rinsed and patted dry
Season with:
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Sprinkle with:
- 1 tablespoon fish stock, dry white wine, or lemon or lime juice
Cover with an inverted plate or plastic wrap. Microwave on high for 3 minutes, 2 minutes for flounder or other flatfish, 4 minutes if the fillets approach an inch in thickness. The internal temperature should reach 130°F and the fish should flake apart and appear opaque (for more on how to test for doneness, see here). If the fish is nearly done, cover it and let it stand for a minute to finish cooking. If it needs more time, continue to microwave in 1- to 2-minute bursts, to avoid overcooking. Drizzle over the fish:
- Extra-virgin olive oil or melted butter
Serve with:
- Lemon wedges
- Chopped fresh herbs