One of the simplest and quickest fish preparations I've ever tried is based on a recipe I heard New York Times columnist Mark Bittman discuss on NPR's The Splendid Table. --- Bittman writes "The Minimalist" column for the Times and this recipe sure fits the bill -- it couldn't be any easier.

Ingredients:

1 1/2 lbs. thin fish fillets, such as flounder

2 cups chicken broth (or a 14 1/2 oz. can)

1 leek

kosher salt and freshly ground black pepper, to taste

Method:

Clean the leek and slice the white and light-green part into thin semi-circles.

Put the broth and leeks into a large skillet and heat on high. Boil for a couple of minutes.

Add salt and pepper to taste to the broth, and then place the fish fillets into the pan.

Cover the pan and turn the heat off.

After 3 minutes, check the fish. When a thin knife encounters no resistance, the fish is cooked.

Serve immediately with broth and leeks spooned over the top and sprinkled with a little additional salt and pepper.

The fish is pictured here with curried rice pilaf.

Photos by Ted Scheffler