Let me confess: I have fear of fish. Fish always sounds good but it's like the girl with the curl: when it's good it is very, very good. And when it's bad……

This dish takes the fear out of cooking fish. It is impossible to mess up - I've made it dozens and dozens of times and it is, as far as I can tell, foolproof. I've used many different kinds of fish, I sometimes add yellow or green summer squash, I sometimes use sliced cherry tomatoes or cheveril instead of basil. It works every time without fail, without mess.

This fish dish is simple and bright tasting. It's also low in calories if you care about that. Sadly it only makes enough for one. I'm sure there's a way to change the microwave cooking times to make it for more than one, but I do not know that secret.

FISH AND TOMATOES

• 6-8 oz of firm-fleshed fish
• One medium sized tomato sliced into thin rounds
• 1 tablespoon of olive oil
• 1 tablespoon of lemon juice
• 2-3 fresh basil leaves

On a microwave safe plate layer the tomatoes and then the fish.

Top with the lemon juice, the olive oil, and the basil.

Cover tightly with plastic wrap.

Microwave on high for 4 minutes and 30 seconds.

Enjoy! (careful, plate may be very hot!)

Loosely adapted from Microwave Cooking by Barbra Kafka