put it in foil with butter some salt/pepper/mustard seeds maybe some herbs and tie the top (kinda scrunch it up a bit)
on a bed of white rice (wash it properly so it doesn't go all cloy'y) with either spinach or asparagus on top (with the spinach blanch it with boiling water drain it and lay it out, with the asparagus cook lightly but the normal way). Lay the fish on top of that at a funky angle.
Pour over a hollandaise sauce (I always home make mine because the packet ones are way too lemony for my taste) Delia's recipe (not the quick one) is good.
I reduce 6 whole peppercorns a slice of onion a bay leaf some mace blades water (2 table spoons) and white wine vinegar (3 tablespoons) down to about 1 table spoon (boil the kettle while this reduces).
Then seive the reduce into a bowl, add some water (like 2 or 3 table spoons) and 2 or 3 (I think but check the butter and egg quantities with an online recipe) egg yolks (depends on how many people really), whisk them all in together and then put over the pot with gently boiling water in it (see the kettle) and start slowly adding butter in 10g (ish) bits whisking until it melts then starts to thicken before adding the next bit (2oz per egg you put in again this is from memory so check it)
do that keeping it moving and stopping it from seperating or the eggs scrambling until all the butter is in, then 2ish more minutes to cook and thicken (at this stage check the taste and add salt/pepper/lemon juice as req) it before serving over the fish/spinach/eggs in an artistic way
accompany with booze and all is good
