the easiest way to cook fish | firm white fish fillets

When I was at uni I was given this amazing opportunity to travel to Scotland with a lovely family who at the time had two little boys. Lorna, the boys mum and I nursed a baby each on our laps from Sydney to London and needless to say, we earnt our drinks when we arrived.

I remember Lorna cooked a piece of fish and veggies for the toddlers dinner and to this day I’ve been cooking fish the same way. From memory, she put a dollop of butter on top, a good splash of milk and popped the fish in to the microwave for 2 minutes. Lorns – I wonder if I’ve got this right? Anyway, it is THE easiest way to cook a piece of fish and makes for a terrific kids dinner, or adults dinner mind you.

It’s quicker (and healthier) than baking frozen fish fingers for the littlies and is a good way to introduce kids to ‘grown up’ meals. So many people I talk to say that they don’t cook a lot of seafood, fish in particular, because they’re not confident in cooking it. Well if that’s you, give this a try. I use frozen fish fillets, in this case, Barramundi fillets and defrost them quickly and easily by running the unopened cryovac’ed fish package under the hot tap. (Thanks to Mim for teaching me this trick).

You’ve got no excuse now that you don’t know how to cook fish. This is simply too easy, extremely versatile and tastes delicious. It’s no fuss cooking at it’s best.

Just goes to show, inspo can come from anywhere and we can all learn from the way others do things.

Thanks Lorna.

And give my love to your boys. xx

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the easiest way to cook fish | barramundi fillet (1 x piece of fish per adult)

1 x frozen piece of fish (think barramundi, cod, snapper, hoki, bass or even salmon)
1 x teaspoon of butter
1/2 a cup of milk

  • If you don’t have much time, defrost the fish by running it under the hot tap (keeping it in it’s cryovac’ed packaging) until defrosted.
  • Discard the packaging, and place the fish in a microwaveable dish. Place a knob of butter on top and pour the milk in around the fish. (I’ve said 1/2 a cup of milk but if your dish is bigger, you may need a little more milk).
  • Place a Tupperware lid loosely on top, leaving room for some air to escape and microwave on high for 2 minutes. (To check that the fish is cooked, use a fork to flake it apart and it should come away easily). It should be opaque and not translucent.
  • Discard the skin and serve with mashed pumpkin and green beans.

Lo’s tips

  • You could also serve this fish with some chips and salad and a homemade aioli (which is simply – some whole egg mayo, lemon juice, salt, pepper and garlic mixed together).
  • I like to eat fish skin but only when it has been fried or roasted so that it’s nice and crispy. I discard the skin if cooking fish this way.

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If you cook this fish, please leave your comments below. xx

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