Resources for reheatable meals, specifically fish?
A few principles for re-heatable food that I've found over the years:


Things with or in sauces heat nicely
Dry things don't heat as well (plain rice, for example)
Liquid distribution in the dish is important for even heating
Dryer things like meats heat better when they have glazes or toppings (keep steam in)
Things you can stir up mid-heat are nice for even heating
Flavours improve over time, use this to make reheated dishes better
Food continues to cook in the microwave (and dry out), so avoid overcooked.  This goes double for noodles (nothing worse than mushy noodles)
Thickened sauces (especially with flour) reheat thicker than when cooked