Or the simple approach: sauteed in butter or vegetable oil. Just a little (15 g for the fat) on a flat pan, over low heat the first minutes (turn over after 5 minutes, two minutes on the other side) then heat goes up for a minute, and a quick turnover to the other side. Or poached, sauteé finely chopped onions (if she likes) on the butter or oil, over low heat and add whatever veggie she likes (mushrooms, pepper, peas), then add the fish, sautée one minute, turn over and repeat, add a little milk, 100 gr, chopped parsely or basil if she likes and boil over low heat 5 more minutes.
We do them also by sauteeing minced garlic, a bit of onion, some peas and/or chopped green beans (not too much), then add the fish and sauté and then add fish stock (no milk) or water with a bit of lemon juice, just to cover plus chopped parsley and we cook in the pan (frying pan) continously moving the contents by the pan handle so the sauce thickens a bit with the fish juices, for five or six minutes or until done but flaky (depends on size of portions). The sauce looks green...
