Mero, Gallo, Rosado

These are the Spanish names for Bream, Dory, and Kingklip (or Ling). All are types of fish and that's what's been on the menu for the last few days. That, and asparagus; green, white, fresh, tinned, whatever. The fish has been variously fried (non-stick pan), pressure cooked (boy is that ever fast), and baked.

Someone around here (not I) is on something of a diet and the cooking's been, shall we say, modest in its aspirations.

Only plain white fish. No added oil or fat; no salt, spices... maybe. - - Someone help me out here; what in the world can one do with it?

The pressure cooked asparagus and fish is blindingly fast. I used a steamer basket, put a 1/2 cup of fisk stock in the bottom (hoping for a little infusion of flavor or something), closed it up; set it on 2 (medium pressure) and once the pressure built up I turned of the heat and let it go for 2 minutes.
Done.
How simple can it get?