Salmon or trout filets are fast and easy as a sauté. If you want to get fancy you can dredge in flour and crisp. If you’re looking for a path of least resistance between the stove and table here’s an idea that can be executed in 15 minutes.
Fish prepared this way cools quickly, so you want to put a serving plate in the oven to warm while setting up. Also remember pat the fish dry with paper towel before adding it to the pan so that you cut down on froth forming in the pan.