I like to cook fish in the microwave; it is one of the few uses I have for it besides last minute defrosting. Wrapping the fish in parchment paper after sprinkling on some salt and pepper and adding a spritz of lemon juice or a splash of wine - what a quick way to get dinner on the table (while keeping the fish juicy).
I originally made this fish dish with garlic mashed potatoes and it was very good. It occurred to me afterwards that, by substituting microwave baked potatoes for the mash, I could have this meal on the table in less than 10 minutes and have therefore adding them to the recipe below for timing purposes. This works well for busy evenings (though I suggest a bit of chopped parsley to add a bit of color to the meal, something I did not do as illustrated above).
2 arctic char filets
2 large baking potatoes
1 Tbsp butter
1/3 cup heavy cream
1 Tbsp white wine
2 anchovies
large sprig of rosemary
1 clove garlic, peeled and crushed
juice from half a lemon
Salt and pepper to taste
Chopped Italian parsley for garnish
Wash potatoes well. Prick on all sides with a fork and place in the microwave on high for 8 -10 minutes. This will depend on the size of your potatoes and microwave strength so check after 8.
While the potatoes are cooking, put the butter, cream, wine, anchovies, rosemary and garlic in a sauce pan over very low heat. They will meld together into a lovely sauce as the cream reduces and you prepare the rest of the meal. Stir it from time to time as you get on with the rest.
Lay each filet on a piece of parchment paper, sprinkle with salt and pepper and some lemon juice. The fish takes between 3-5 minutes on high depending on the thickness of the filet and your microwave so check for doneness at 3. Time the cooking of the fish to work with that of the potatoes. You may even have time to organize a salad while everything cooks.
As soon as the fish is done, lift the filets out of the parchment packages and place them in the pan with the sauce. Add all of the juices in the parchment packages to the sauce, stir and check for seasoning. Spoon sauce liberally over the fish and then plate and serve, topped with parsley and flanked with a baked potato.