Not very exciting here either. We have baked salmon once a week - pop it in a foil envelope first (saves on cleaning too) then 180 deg for 20mins. Serve with basmati rice and asparagus/brocolli whatever you have/like.

Moroccan fish stew also great
- 1 tablespoon olive oil
1 large onion, thinly sliced
1 garlic clove, crushed
2 teaspoons grated fresh ginger
1 teaspoon ground cumin
1 teaspoon turmeric
1 cinnamon stick
pinch of cayenne pepper
400g tin chopped tomatoes
pinch of sea salt
500g firm white fish fillets (such as cod, snapper or ling), cut into chunks
400 g (14 oz) tin chickpeas, rinsed
2 teaspoons honey
freshly ground black pepper

To serve
fresh coriander leaves
flaked almonds, lightly toasted


Heat the olive oil in a large heavy-based pan over medium-low heat. Add the onion and cook, stirring occasionally, for 5 minutes, or until the onion is translucent. Add the garlic, ginger, cumin, turmeric and cinnamon and cook, stirring, for 2 minutes more, or until fragrant.
Add the cayenne, tomatoes, salt and 250 ml (1 cup) of water and cook, stirring frequently, for 10 minutes.
Add the fish and simmer for 5 minutes, or until the fish is just tender. Add the chickpeas and honey and cook for a further 2-3 minutes. Season to taste.

Spag Marinara
Saute some onion and garlic add Truss tomatoes and soften in pan (can used tinned) and I add Marinara mix - woolies can be quite good sometimes.

Ginger fish stir fry
2 tablespoons cornflour
500g boneless, skinless white fish fillets, cubed
2 tablespoons oil
5cm knob fresh ginger, peeled, thinly sliced
1 long green chilli, sliced
½ bunch baby pak choy, leaves separated
50g baby spinach leaves
1 tablespoon lemongrass paste
1 tablespoon soy sauce
1 teaspoon fish sauce
1 teaspoon brown sugar
steamed rice, shredded green onion, to serve

Place cornflour in a medium bowl and season to taste. Add fish, tossing to coat. Shake off excess.
Heat half the oil in a wok or large frying pan on high. Stir-fry ginger and chilli for 1-2 minutes. Transfer to a small bowl.
Heat remaining oil in same wok and stir-fry fish for 4-5 minutes. Add ginger mixture, pak choy and spinach. Stir-fry for 2 minutes, until pak choy wilts.
In a jug, combine lemon grass, sauces and sugar. Add to fish mixture and stir-fry for 1-2 minutes, until bubbling. Serve with steamed rice. Top with shredded green onion.

HTH's maybe try Taste website too.