Simmering or poaching Cook on the range top with a little water in a covered pan, usually 5-10 minutes. Microwave Cook in a baking dish with 2 tablespoons of water. Cover dish, but leave a small opening for steam to escape. The weight and thickness of the fish will change the cooking times. The thicker or heavier the fish, the longer it will take to cook.
Fish is very tender.
Cook just until done. Raw fish looks watery. Cooking turns watery juices milky white and firm. Fish is done when it flakes apart. It makes sense to protect the food you buy because feeding your family is costly.