Instructions

1. Arrange four fresh or thawed fish fillets, such as catfish, flounder or salmon, in a 12-by-8-by-2-inch microwave-safe baking dish. Place the thicker pieces of fish along the edges of the dish, where they will cook faster.

2. Cover the tops of the fillets with 2 tbsp. melted butter using a pastry brush, which will help keep the fillets moist during the cooking process.

3. Season the buttered fish to taste. Sprinkle salt, pepper, lemon pepper, garlic or onion powder or dried parsley or chives over the fillets. Add minced ginger and garlic, along with a splash or sesame oil and soy sauce, to give the dish an Asian flair. Squeeze the juice of 1/2 of a lemon onto the fillets for a fresh, citrus flavor.

4. Cover the dish tightly with a piece of heavy-duty, microwavable plastic wrap. Poke a few small holes in the top of the wrap using a toothpick so steam can escape.

5. Place the dish in the microwave and cook it at medium-high for 4 1/2 minutes. Take the dish out of the microwave and rearrange the fish to ensure even cooking. Re-cover the dish and microwave the fish for another 4 1/2 minutes, or until the fish becomes opaque.