1Lb fillet of fish 
1/2 tsp ground cardamom
1/4 cup sliced mushrooms
1/2 cup sliced onion
1 tbs butter and apx.3 tbs flour mixed 
2-3 tbs white wine or port wine
1 cup 1/2 and 1/2
1 cup water or fish broth
1/2 tsp paprika and salt and pepper to taste
.5 cup shredded cheese romano ,or such.

Directions

Serves 8

Preheat the oven to 450 degrees
Rub fish with Cardamon and paprika and place in baking dish sprayed with non-stick
Sautee onion until tender and then add the butter and flour mix, stir constantly ,
Add the half and half and slowly add the fishbroth or water let cook for 4-5 min until somewhat thick
Dust with salt and pepper if needed pour over fish and cook in oven for 15 min. Grate cheese add to fish and cook aditional 5 min.

So easy to make just mix fish with spices and some green runner beans and a little flour, egg and good to fry up. So many recipes online

I make glaze that's equal part honey, dijon mustard, and bourbon. Mix it up good and chill. Brush over salmon and put in the fridge 30 minutes. Grill it or bake it.

Yum thank you all for the posts, I get stuck on just fixing a salmon filet the same way over and over, these are awesome ideas.

Shrimp Scampi

Serves 4

1/4 cup butter

1 pound shrimp, peeled and deveined

1 green onion, finely chopped

1 tsp garlic powder

1/2 tsp parsley flakes

1/4 tsp black pepper, ground

2 Tbsp white wine (or 1 Tbsp lemon juice)

1. Melt butter in large on medium heat. Add shrimp, green onion, garlic, parsley and pepper; cook and stir 3 to 4 minutes or just until shrimp turn pink. Stir in wine or lemon juice.

2. Serve over cooked orzo, pasta or rice, if desired.

Years ago, we would go to Bodega Bay and buy crabs from the fishermen coming back into the harbor,  We'd dump them into big ice chest filled with ice and haul butt up pass the little town of Jenner, Hike down to the beach and gather driftwood, then go calm digging. Someone always brought a huge cooking pot, a bag of corn and red potatoes. We'd have 10 to 15 people running around calm digging and fishing in the surf or diving for mussels. We would fill the cooking pot with sea water and add whatever was caught fishing, crabs, and calms, dumped a whole bottle of Cajon hot sauce in the pot to add favor. This was over 35 years ago and the sea water wasn't as polluted or we just didn't think about it.

Cod filets

Butter; melted

A bit of EVOO

2  or more garlic cloves

grape tomatoes

Herbs of choice 

EVOO baking dish and place cod filets. Mix everything else and pour over cod. Amount of ingredient depends on how many servings... i just eyeball it - and I like a good bit of sauce... some don't.

Cook at 400 until fish is done.

Sooooo good!

As I am the main cook in the house, during Lent my household follows my diet: vegetarian.  HOWEVER, on a Sunday, I will cook fish. As it is cold weather, one of the meals the boys enjoy is Thai Green Fish curry. I load it with vegetables too, and only halfway through the cooking process do I separate out my food from the meat/fish eaters. It’s a quick and easy meal – and tastes good too. (The boys are allowed to eat meat during Lent, I am just not cooking it... )   

Thai Green Curry – both Fish and Vegetarian

Ingredients

• 1 tablespoon olive oil
• 1 courgette, sliced into half moons
• 3 tbsp Thai green curry paste
• 30g pack fresh coriander, stalks chopped and leaves reserved
• 2 limes, one zested and juiced, the other cut into slices to serve
• 1 tbsp smooth peanut butter
• 400ml tin coconut milk
• 250 gr of green veg to your taste:  chopped spinanch, broccoli, sugar snap peas
• 500g white fish, cut into chunks
• 100grm of additional shellfish if you like: shrimps, mussels
• 1-2 tsp fish sauce (to your taste)
•  Rice of your choice, cooked to pack instructions, to serve (I normally use wild brown rice or jasmine rice.)
• Course black pepper
• Optional: quarter cup of roughly chopped unsalted almonds for extra taste and crunch - sprinkled on when served.
• Optional extra chillies chopped – dependant on how hot you like your curry.

Method

1. Heat the oil in a wok or large pan. Fry the courgettes over a high heat for 5 mins. Add the green curry paste, coriander stalks and lime zest, and cook for 1-2 mins.
2. Remove the pan from the heat and stir in the peanut butter and coconut milk – add in the desired amount of chilly. (At this point I take out the amount of sauce  I need for my vegetarian serving and use two separate pans – one for me and one for the boys who eat fish.)
    Return to the heat, bring to the boil, then turn down and stir in the vegetables and nestle the fish into the sauce. Simmer for 6-8 mins, until the fish is cooked through.
3. Season with 1-2 tsp fish sauce (not the vegetarian pan), the juice of half a lime and some black pepper. Serve with the rice and lime halves and garnish with the coriander leaves and almonds.

 Serves  4 (with enough over for a second helping).
 Prep time is around  5 mins, cooking time is 15 mins.