This is my favourite way to cook fish, and is incredibly simple.

You can use filets of fish, or whole smaller fish (you can cut off the heads first, if you prefer): salmon, trout, Saibling (lake char), tuna, swordfish/marlin, mahi mahi, sea bass, kingfish, snapper, and many more. Choose a fish with firm flesh (i.e not cod, which tends to crumble when cooked) and few bones.

Ingredients:

• 1 tablespoon of olive oil,
• 2 filets of salmon (or other fish) or two whole fish,
• 2 cups of dry white wine (e.g. pinot grigio, chardonnay or Chablis).

Method:

1. Heat the oil in a frying pan that has a tight-fitting lid, large enough to contain the fish without any overhang,
2. When the oil is hot, add the fish,
3. Fry the fish for about 2 to 3 minutes a side,
4. Add the wine, and cover, reducing the heat to a simmer.
5. Braise for about 10 minutes (or less), until the fish is cooked but not crumbly - you can test whether the fish is cooked with a fork,
6. Serve with vegetables of your choice. - green beans and sauté potatoes are some of my favourites, plus, of course, tartar sauce.