Honey Soy Fish

Firm white-fleshed fish fillets
Marinade:
2 tablespoons thick soy sauce
1 tablespoon oyster sauce
2 tablespoons sweet chilli sauce
2 tablespoons honey
1 garlic clove, crushed
5cm piece ginger, peeled, grated

Make marinade, combine all ingredients in a jug. Mix well.
Place fish in a single layer into a ceramic dish. Pour over marinade. Turn to coat. Cover. Refrigerate for 1 hour, if time permits.
For oven baking; place fillets in a baking dish and bake for 20mins. Add extra marinade then grill to brown the tops before serving.
or Microwave cooking: cut 4 large sheets of baking paper. Place fish onto baking paper. Drizzle each fillet with 1 tablespoon of marinade. Wrap each piece of fish up in baking paper to form 4 secure parcels. Place fish parcels onto a microwave-safe plate in a single layer. Cook on MEDIUM (50%) power for 10 to 12 minutes, or until fish flakes when tested with a fork.
Arrange fish on rice and serve with bok choy

Mediterranean Fish

fish fillets, in serving sizes, rinsed and patted dry
fresh lemon juice
Sea salt and fresh pepper
8 cloves of garlic, roughly chopped
2 onions, cut into pieces
4 cups baby spinach leaves
8 plum or Italian tomatoes, roughly chopped
4 tablespoons balsamic vinegar
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley or cilantro
A sprinkle of dried red chilli flakes, to taste
Extra virgin olive oil, as needed
Squeeze a little lemon juice over the fillets. Season with sea salt and fresh pepper.
In a large mixing bowl, combine the garlic, onion, baby spinach and tomatoes. Add the balsamic vinegar, fresh chopped herbs, red pepper flakes and toss to mix. Drizzle with enough extra virgin olive oil to moisten it all. Season with a little sea salt and pepper. Toss to coat.
Spoon the spinach-tomato mixture on top of the fish. Drizzle on any remaining olive oil left in the bowl.
Seal the baking dish with foil. Place into a preheated oven and cook until the fish is done- about 20 minutes or so- depending on the thickness of the fillet. The fish should flake easily with a fork, and appear opaque. Serve with hot cooked rice.

Crumb Topped Baked Fish Fillets

1/4 c. butter, melted
1 tsp. dry parsley
1/2 tsp. tarragon, dill or thyme
1/2 tsp. onion salt
Dash nutmeg
1 lb. fish fillets
Salt & pepper
2/3 c. dry bread crumbs

Mix butter, parsley and spices. Season fish with salt and pepper.
Place fish fillets in greased baking dish. Pour 1/2 butter mixture over fish and mix the remaining butter with the bread crumbs. Sprinkle the bread crumbs on top of the fish.
Bake in preheated 175 C oven for 15 minutes or until done.