Simmered flounder with sauteed kohlrabi shreds and white rice.
This fish recipe comes from Mark Bittman's How to Cook Everything, although it was intended for a whole fish rather than a fillet. Garlic, ginger, soy sauce, sesame oil and vinegar are brought to boil in a shallow skillet, then lowered to a simmer and the fish is added and cooked for ten minutes. For the simplicity of the recipe, we actually thought this fish turned out beautifully - simmering on only one side of the fillet produced a pleasant "crust" of strong flavor. The shredded kohlabi was just sauteed with a little ginger to serve as a crunchy foil. It would probably have been a bit plain on its own, but it went well with the strongly sesame-flavored fish.