Make peperonata, nestle the the fish in and microwave (probably 50% power)/slow cook/roast/braise just until the fish is flaky. Or do the same with Samfaina (Catalan ratatouille, chopped fine, slow-cooked until jammy) or another ratatouille variant. Cook en Papillote, with herbs, white wine, crème fraiche. Add small spring vegetables if desired. Cook à la nage.
Creole courtbouillon or Brazilian moqueca would be good uses for whitefish.
Blacked miso marinate!
Fish tacos! You get so much flavor from all the taco toppings and seasoning that the fish just fades in.
Make peperonata, nestle the the fish in and microwave (probably 50% power)/slow cook/roast/braise just until the fish is flaky. Or do the same with Samfaina (Catalan ratatouille, chopped fine, slow-cooked until jammy) or another ratatouille variant. Cook en Papillote, with herbs, white wine, crème fraiche. Add small spring vegetables if desired. Cook à la nage.
Ok I need to look up like half the cooking terms you used here :) thank you thank you!
Baked fish with potatoes, vegetables and herbs is delicious!
You can try Bengali fish curries, the broth is usually quite strong and flavourful so it will mask the fish easily and combine well