Two of my favourites, really easy and given a thumbs-up by DH who 'hates' fish :
Thai-style steamed trout (BBC Good Food)
4 trout fillets
small knob of fresh root ginger, peeled and chopped
2 small garlic clove, finely chopped
1 large fresh red chilli, seeded and finely chopped
grated zest and juice of 2 limes
4 pak choi, quartered lengthways
4 tbsp soy sauce
- Place each trout fillet on a square of foil and scatter over the ginger, garlic, chilli and lime zest. Distribute the pak choi evenly between the four parcels, fold up the edges of the foil and drizzle over the lime juice and soy sauce.
- Loosely seal the foil to make 4 packages, making sure there's space at the top for steam to circulate, then steam for 15 minutes.
Serve with jasmine rice.
I quite often use plaice fillets instead of trout, which works just as well.
Coconut baked fish with papaya and lime salsa (Olympic Cookbook)
4 skinless cod fillets
4 tbsp sweet chilli sauce
75g unsweetened desiccated coconut
For the salsa:
1 papaya, peeled, seeded and cut into small chunks
1 very small red onion, finely chopped
small handful of chopped coriander leaves
juice of 1 fresh lime
- Pre-heat the oven to 200C/400F, gas mark 6. Dip each piece of cod into the chilli sauce to coat, then press into the coconut until evenly covered. Arrange on a baking sheet lined with baking parchment and bake for 12-15 minutes.
- Mix the salsa ingredients well and season to taste.
Serve with rice and/or a simple green salad.