International recipe: crisp-coated fish

This easy 30-minute fish-and-potatoes dish hails from the WW Australia site. When cooking fish on the stovetop, you can use nonstick, cast-iron, or stainless steel. Nonstick makes the cooking process super easy since you don’t have to worry as much about the fish sticking to the pan, but with a cast-iron or stainless steel skillets, the fish will get a bit crispier, and as long as you use enough oil, the fish won’t stick and fall apart. Heat the oil in the pan—you know it’s hot enough when water droplets sizzle in the pan. Let the fish cook undisturbed in the pan until it’s time to flip. It’s ready when the fish flakes when tested with a fork.