Anyway, when I saw it in the shop I though I'd give it a second chance, and cook it my favourite way for fish: in the oven with some green veg, lemon, dill and olive oil. That's pretty much fool-proof: just blanch the green veg first if they're a type that won't cook as fast as the fish (not necessary for sugar snap peas), layer green veg/fish/lemon, and pop it in at 230 (210 for a fan oven) for 10-20 min depending on the thickness of the fish filets.
This is what you get:
I made butternut squash purée with this (the BF had requested purée), and the hardest part was cutting the squash (those things are really tough!).
Anyway, the purée (with some herbes de Provence and double cream) turned out OK too.
So here's the result: