One of the simplest and quickest fish preparations I've ever tried is based on a recipe I heard New York Times columnist Mark Bittman discuss on NPR's The Splendid Table. Bittman writes "The Minimalist" column for the Times and this recipe sure fits the bill -- it couldn't be any easier.
1 1/2 lbs. thin fish fillets, such as flounder
2 cups chicken broth (or a 14 1/2 oz. can)
kosher salt and freshly ground black pepper, to taste
Clean the leek and slice the white and light-green part into thin semi-circles.
Put the broth and leeks into a large skillet and heat on high. Boil for a couple of minutes.
Add salt and pepper to taste to the broth, and then place the fish fillets into the pan.
Cover the pan and turn the heat off.
After 3 minutes, check the fish. When a thin knife encounters no resistance, the fish is cooked.
Serve immediately with broth and leeks spooned over the top and sprinkled with a little additional salt and pepper.
The fish is pictured here with curried rice pilaf.
Photos by Ted Scheffler