How to Microwave Fish

Fish cooks well in the microwave, because unlike meat it’s best when cooked rapidly at high temperatures. Microwaving enhances the delicate flavor of fish and gives it a moist, light texture without significantly reducing its nutritional value.

Place the fish in a single layer on a plate or microwaveable dish, with the thickest portions toward the outside. If a whole fish is too large to fit inside the microwave, either bend it or remove the head and tail.
Dot the fish with butter or sprinkle on a little oil, and cover it with a selection of minced vegetables, spices, herbs and lemon slices (or place it on a bed of seasonings), or pour on a white wine or cream sauce.
If cooking a whole larger fish, make several cuts in the skin to prevent them from splitting as they cook. If cooking large fillets, make several cuts in the skin to ensure that they retain their shape as they cook.
Unless the recipe specifies otherwise, cover the fish with a layer of plastic wrap, leaving one corner open to allow excess steam to escape.
Cook whole fish (1 1/2 lb) on high power (in a 700-watt oven) for 8–10 minutes and fillets or steaks (1 lb) for 4–5 minutes, turning them halfway.
Allow the fish to sit in the oven for 2–3 minutes before serving.