Microwave cooking is a good method for fish, particularly lean fish, because it preserves the delicate flavor and natural moistness. It takes only about three minutes per pound on high. For even cooking, arrange fish fillets like the spokes of a wheel, with the thicker portions of the fillets at the outer rim of the baking dish. You can tuck part of the thin end under the fillet for more even thickness. Cover the fish to keep it moist, using microwave-safe plastic wrap or a covered casserole. If your microwave oven has no automatic carousel, turn the dish halfway through cooking.
Check for doneness after the minimum suggested cooking time. If necessary, continue to cook, checking every 30 to 60 seconds. To avoid overcooking, stop when the outer flesh is opaque but the center is still translucent. Let fish stand, covered, a few minutes to finish cooking.
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