Since my recent discoveries about Samter's Triad and omega 3, I have stepped up the eating of fish. Let's hope the oceans don't run dry through overfishing, as some people fear may happen.
The trouble is that cooking fish is not easy and certainly not fast. You can buy frozen battered fish and that's simple to cook but takes a little time.
I've tried cooking white fish in the past and struggled to make it tasty. These days they seem to sell it as just "white fish", I guess because cod is increasingly rare and it's probably Alaskan pollock.
I'm looking for quick meals and so far I've tried:
cooking in a white sauce - this curdled after I added cheese;
grilling - you can't go wrong but without seasonings you can't taste it either;
frying and battering - the instructions were on the packet and involved beaten egg and breadcrumbs. Presumably people buy crumbs in packets as my bread signally failed to crumble. I ended up with some partially battered fish and frying the bread crust and remainder of the egg together - using rapeseed oil of course;
spaghetti sauce - not recently as I seem to recall it was hard to get any taste out of the fish. You can't add soy sauce as it completely kills what taste there is of fish and besides, may be high in omega-6 but that's not clear to me yet.
I've also in the past used tinned fish with spaghetti sauce, such as sardines, and then the problem is the opposite. If you're not careful you end up with a mixture that is too rich.