(Part 1 is here.)

Here are a couple of very flexible, quick and easy fish recipes. The timing is for thin fish, such as sole or trout, served fairly rare. Add a few minutes for thicker fish, such as salmon or cod, or if you prefer it well done.

Meatless Supper #3: Broiled Fish Fillets in Lemon-Butter Sauce
This is a very simple but tasty recipe that works with almost any kind of fish. Serve with rice pilaf, couscous, or steamed vegetables.
serves 2-4

butter or cooking spray (for the pan)
1 lb fish fillets
salt and pepper to taste
2 tablespoons butter
dried tarragon (or other herb or spice of your choice)
juice of 1 lemon
a little bit of water

Preheat broiler. Grease a 9 x 13 inch pan or coat with nonstick spray.

Wash fish and pat dry with paper towels. Sprinkle both sides with salt and pepper. Place in pan. (Very delicate fish, such as trout, is generally cooked with the skin attached. Lay the fillets in the pan skin side down.)

Cut butter into thin slices and distribute over fish. Spoon lemon juice onto fish and sprinkle with tarragon. Add water, so that the combination of water and juice rises about 1/4 inch up the side of the pan.

Broil 8-10 minutes or until fish is cooked through, turning thicker fillets once. (To test for doneness, slice through the thickest part of the thickest fillet and make sure that it is the same color all the way through.) Serve immediately, with sauce from the pan spooned over each serving.

Meatless Supper #4: Fish Fillets in Spicy Tomato Sauce
This recipe works best with thin, mild-flavored fish, such as sole, tilapia, or bass. It has no added oil, so it’s great for people who are watching their weight. Serve with rice or couscous.
serves 2-4

1 24-oz can diced tomatoes in tomato puree
1/4 cup dry red or white wine (preferable, but not strictly necessary)
1/2 tablespoon minced garlic
hot sauce to taste
dried parsley, tarragon, and/or other spices, to taste
1 lb fish fillets
salt and pepper to taste

Combine the tomatoes, wine, garlic, hot sauce, and spices in a 9-inch skillet and mix well. Cook over medium-low heat until the sauce begins to bubble.

Meanwhile, wash the fish and pat dry with paper towels. Sprinkle both sides with salt and pepper. Add to the sauce and simmer 8-10 minutes, or until cooked through (see above). Serve immediately.