Can you eat salmon? If so, I can give you a delicious recipe with dill, lemon and olive oil, with a dill yogurt sauce. Just let me know.

Saute it in butter/oil with salt and pepper - that's how I do it. It is the sides and sauces that make white fish interesting, IMO.

I bought an interesting container of fish at Trader Joe's the other day. They took parchment paper and and folded it into a box, then took a second sheet and folded it into a lid. It was a little bigger than the box that bank checks come in. Then they filled it with vegetables and a piece of fish. You pop the box in the oven for 20 minutes, take the lid off and eat right from the box.

when I cook sole, I just dip it in milk, then in flour that has spices in it, then fry it in a frying pan. I like to eat it on toast. Or you can flour it, dip it in egg, then dip it in fine bread crumbs and deep fry it.

I usually just pat it dry with a paper towel, rub it in olive oil on both sides and dredge in panko bread crumbs. Then I bake it at 350 for about 10-12 minutes or until it's flaky. I do this with about all kinds of fish. I love cod and tilapia.

Here's a great, and I do mean great, recipe for tartar sauce. It was posted by Country Sunshine and lasts in the frig for a while.

Tartar Sauce

1 c. mayo
2 Tbsp. finely chopped onion
2 Tbsp. finely chopped dill pickle (I use dill pickle relish)
2Tbsp. finely chopped parsley
lemon juice to taste (preferably fresh squeezed)

Pout all the ingredients in a food processor and pulse until well-blended.

Flounder and sole are both pretty bland to me.

Salmon is a good idea, even without sauce it's good.

For white fish as you're asking, try this:

Preheat oven to 400 deg.

Put a small amount of white wine (maybe 6-8 oz ?) into a small saucepan and bring to a boil. After a few minutes, most of the alcohol has vaporized. Take it off the heat and allow it to cool a bit.

Pat the fish dry. Coat with olive oil, and then spread Dijon mustard lightly on the top. Add little salt and pepper.

Put the fish into a small baking dish in one layer, add the wine so that it coats the bottom of the pan but the fish is mostly out of the liquid.

Bake about 15 minutes, a bit less if the fish is thin. Call it Braised Fish Dijonnaise. It's a delicious preparation. If you want to be fancy with more sauce put the fish on a heated plate and cover (even back into the oven turned off) and reduce the liquid from the baking dish back in the saucepan with a bit of butter and lemon and a small dab of mustard.

we had some leftover salmon. added an egg and bread crumbs, making salmom patties...pati's tartar sauce would be perfect!

I made this recipe up as I had surprise guests and didn't want to spend much time in the kitchen. I had fillet of sole and also prepared stuffed clams in the fridge sooooo I laid out the fish, scooped out the clam stuffing and plopped it in the middle of each filet, rolled each one up and then used a can of cream of shrimp soup over the top. Baked it for about 15 minutes and it was sooo good. One of my quickie recipes.

We love salmon filet, and DS gave me this simple delicious method of cooking:

Rub with favored herbs. I forego that and marinate for 1/2 hour in Dale's Steak Seasoning.

Preheat grill.

Lay on heavy duty foil and tent and seal top and ends.

On HI grill, over flame, 4 minutes one side, 4 minutes other side, then 4 minutes back on first side. That's it and it's perfect every time.

I serve with wasabi sauce. It's also good with lemon or dill sauce.

Thanks all, for your ideas.

My favorite white fish of choice, is Haddock. You can find it in the frozen section..4 pieces per pkg. Thaw in fridge.

In a small bowl-
1/2 stick butter
1 tsp dried minced onion
zest & juice of 1 large lemon
1/4tsp of either Old Bay or seafood seasoning

Microwave the above, till just melted. Place fish in glass pie dish and pour butter mix over fish. Salt & pepper to taste. Then..holding your thumb over the bottle...sprinkle some
DRY Vermouth over the fish,and then sprinkle paprika on top. Bake for 15 min. at 375 degrees. NOTE: The Vermouth is the secret to most fish dishes in restaurants.