In the new year, I have really been enjoying simple fish preparations. They can be so easy, quick, and delicious. I think people get intimidated by fish because they are worried about messing it up, but if you keep it simple, you can have deliciously easy fish dishes in no time.

Below, you’ll find easy preparations for Salmon, Perch, Cod, and White Fish!

How to Prepare Fish: Salmon

salmon with avocado

For our simple salmon preparation, we sautéed it on the stove top in an easy marinade. First and foremost, make sure your salmon is patted dry. This seems like a skippable step, but trust me, it makes all the difference in a fabulous product.

What ingredients you need:
1 piece of salmon, about 8 ounces
¼ teaspoon kosher salt
2 tablespoons coconut aminos
2 teaspoons toasted sesame oil
1 teaspoon extra-virgin olive oil
½ avocado, cut into cubes
Sliced lime, to garnish

Salmon in marinade

How to Prepare Your Salmon:
In a small bowl, combine the sesame oil and the coconut aminos. In a wide shallow container, place the salmon and pour half of the marinade over the top. Marinate for 3 to 5 minutes.

In a nonstick pan, add the olive oil and heat over medium heat. Place the salmon flesh side down and cook for 3 ½ to 4 minutes depending on how you like your salmon, reserving the used marinade. Gently flip and pour the reserved marinade over the fish. Continue to cook until cooked to your liking, about 4 minutes. Meanwhile, gently toss the other half of the marinade with the avocado chunks in a small bowl, add a squeeze of lime and season with a pinch salt. Toss and pour over the salmon.

How to Prepare Fish: Perch

I have been on a total perch kick lately. At the cabin with Roy, we have been loving having shore lunches with easy perch dishes. For us, that means a quick sauté on the stovetop with an easy spice blend.

perch on a hurley plate

What ingredients you need:
8 ounces perch fillet, about 4 pieces  
1 to 1 ½ teaspoons kosher salt
2 teaspoons of your favorite salt-free spice blend, we used Spice House Parisian Shallot Blend, optional
1 tablespoon clarified butter, or regular butter if not doing Whole30
1 tablespoon extra-virgin olive oil

How to Prepare Your Perch:
Rinse and using a paper towel, pat dry the perch filets. Using about ¼ teaspoon of salt for each filet, salt evenly on both sides. Add ½ teaspoon of the spice blend on both sides per filet.

In a medium nonstick pan, add the olive oil and clarified butter over medium-high heat. Place the perch filets flesh side down and cook until golden brown, 2 to 3 minutes per side. Sometimes perch buckles or curls when cooked; don’t let that scare you. Easy and delicious!

The simpler the spice blend the better. If you are unable to find a spice blend, pepper works fabulously.

How to Prepare Fish: Cod

For cod, I love preparing it in the oven. It is so delicious with a touch of indulgence, so I added parmesan and mayo and baked it in the oven. The result is total perfection.

Cod on a baking sheet

What ingredients you need:
1 fillet of Atlantic cod, about 8 ounces
½ teaspoon kosher salt
1 tablespoon mayonnaise
1 tablespoon freshly grated parmesan
Lemon and fresh parsley, to garnish

How to Prepare Your Cod:
Preheat oven to 350°F. Prepare a baking sheet lined with parchment.

Using a paper towel, pat the cod dry and season with salt on all sides. In a small bowl, combine the mayonnaise and parmesan to create a paste. Spread the paste evenly on top of the fish. Place on the prepared baking sheet and bake for 12 to 15 minutes.

Serve this with a squeeze of lemon and freshly parsley to garnish.

How to Prepare Fish: White Fish

For white fish, I think it is the moment to wrap in foil and bake in the oven. We added some onion and tomatoes for delicious flavor infusion.

cooked white fish in a bowl

What ingredients you need:
Tilapia or flounder, about 8 ounces
¾ teaspoon kosher salt
1 lemon, cut into slices plus 1 tablespoon of the juice of the lemon
2 to 3 cherry tomatoes, cut in halves
2 thinly sliced rounds of onion or marinated red onion
1 tablespoon coconut aminos
1 teaspoon extra-virgin olive oil

How to Prepare Your White Fish:
Preheat oven to 350°F.

Place the fish in an aluminum pouch. Season the fish on both sides with salt; and add the lemon slices and lemon juice, cherry tomatoes, onion, coconut aminos, and olive oil. Gently fold closed the aluminum to seal in the fish and the juices.

Place the aluminum pouch on an ovenproof baking sheet and bake for 15 to 20 minutes. Open and enjoy!

This dish is so easy for meal prep and to do in advance. When almost ready to eat, pop it in the oven.

white fish in foil with tomatoes and onions
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salmon with avocado

How to Prepare Fish Four Easy Ways

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  • Author: Teri Turner
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 2 servings
  • Category: Dinner
  • Method: Stove
  • Diet: Gluten Free
Print Recipe

Description

Here are four easy ways to prepare fish! They are simple, delicious, and perfect for weeknight eating. 

Ingredients

For the Salmon:

1 piece of salmon, about 8 ounces

¼ teaspoon kosher salt

2 tablespoons coconut aminos

2 teaspoons toasted sesame oil

1 teaspoon extra-virgin olive oil

½ avocado, cut into cubes

Sliced lime, to garnish


For the Perch: 

8 ounces perch fillet, about 4 pieces  

1 to 1 ½ teaspoons kosher salt

2 teaspoons of your favorite salt-free spice blend, we used Spice House Parisian Shallot Blend, optional

1 tablespoon clarified butter, or regular butter if not doing Whole30

1 tablespoon extra-virgin olive oil


For the Cod:

1 fillet of Atlantic cod, about 8 ounces

½ teaspoon kosher salt

1 tablespoon mayonnaise

1 tablespoon freshly grated parmesan
Lemon and fresh parsley, to garnish


For the White Fish: 

Tilapia or flounder, about 8 ounces

¾ teaspoon kosher salt

1 lemon, cut into slices plus 1 tablespoon of the juice of the lemon

2 to 3 cherry tomatoes, cut in halves

2 thinly sliced rounds of onion or marinated red onion

1 tablespoon coconut aminos

1 teaspoon extra-virgin olive oil

Instructions

For the Salmon:

Using a paper towel, pat dry the piece of salmon and season with salt. In a small bowl, combine the sesame oil and the coconut aminos. In a wide shallow container, place the salmon and pour half of the marinade over the top. Marinate for 3 to 5 minutes.

 

In a small nonstick pan, add the olive oil and heat over medium heat. Place the salmon flesh side down and cook for 3 ½ to 4 minutes depending on how you like your salmon, reserving the used marinade. Gently flip and pour the reserved marinade over the fish. Continue to cook until cooked to your liking, about 4 minutes. Meanwhile, gently toss the other half of the marinade with the avocado chunks in a small bowl, add a squeeze of lime and season with a pinch salt. Toss and pour over the salmon.

 

Note: 6 to 7 minutes total for medium-rare salmon and 8 minutes total for well-done salmon.

For the Perch:

Rinse and using a paper towel, pat dry the perch filets. Using about ¼ teaspoon of salt for each filet, salt evenly on both sides. Add ½ teaspoon of the spice blend on both sides per filet.

 

In a medium nonstick pan, add the olive oil and clarified butter over medium-high heat. Place the perch filets flesh side down and cook until golden brown, 2 to 3 minutes per side. Sometimes perch buckles or curls when cooked; don’t let that scare you. Easy and delicious!

 

Note: The simpler the spice blend the better. If you are unable to find a spice blend, pepper works fabulously.


For the Cod:
Preheat oven to 350°F. Prepare a baking sheet lined with parchment.

 

Using a paper towel, pat the cod dry and season with salt on all sides. In a small bowl, combine the mayonnaise and parmesan to create a paste. Spread the paste evenly on top of the fish. Place on the prepared baking sheet and bake for 12 to 15 minutes.

 

Serve this with a squeeze of lemon and freshly parsley to garnish.


For the White Fish:
Preheat oven to 350°F.

 

Place the fish in an aluminum pouch. Season the fish on both sides with salt; and add the lemon slices and lemon juice, cherry tomatoes, onion, coconut aminos, and olive oil. Gently fold closed the aluminum to seal in the fish and the juices.

 

Place the aluminum pouch on an ovenproof baking sheet and bake for 15 to 20 minutes. Open and enjoy!

 

Note: This dish is so easy for meal prep and to do in advance. When almost ready to eat, pop it in the oven.