Microwaved Fish Fillets
- 5m Prep Time
- 3m 0sCook Time
- 8m Ready In
2 servings Flaky white fish such as cod, perch, or trout work beautifully in this recipe.
Ingredients
- 8 to 12 ounces fish fillets, up to 1 inch thick, preferably in 2 pieces, rinsed and patted dry
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon fish stock, dry white wine, or lemon or lime juice
- Extra-virgin olive oil or melted butter
- Lemon wedges
- Chopped fresh herbs
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 8 to 12 ounces fish fillets, up to 1 inch thick, preferably in 2 pieces, rinsed and patted dry
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon fish stock, dry white wine, or lemon or lime juice
- Extra-virgin olive oil or melted butter
- Lemon wedges
- Chopped fresh herbs
Let's Cook
-
Step 1.
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
-
Step 2.
Season with: ¼ teaspoon salt; ¼ teaspoon black pepper
-
Step 3.
Sprinkle with: 1 tablespoon fish stock, dry white wine, or lemon or lime juice
-
Step 4.
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
-
Step 5.
Serve with: Lemon wedges; Chopped fresh herbs