Well, fish is variable, so many textures and types, cuts.
OK, long but worthy;
I like to use wine and make up citrus based butter sauces. You can begin with herbs(tyhme, rosemary, marjoram), whole or cracked black pepper, shallots and shallots, sea/kosher salt, in a pot, begin with a teaspoon of vegetable oil.
Take a stick of butter and slice it about 12times into thin slivers. Use a sm to med pot. Add in tsp oil, diced shallots, med heat. When your shallots(or onions) are translucent in color, add in the listed, when they kind of golden(carmelized), flavors are releasing, take a bottle of wine, enough to make the sauce and pour in the wine,(deglaze)2 cups, should be suitable, let it reduce down to about half, gradually add in butter and squeeze in halved fruit, don't worry about seeds, alternate butter and citrus fruit. It should look like some milky colored sauce, dont overheat! The sauce should coat the back of a spoon. Once at least half of the butter is added and you have tasted the quality of your sauce, it is done. >Secret: to fortify make it last longer add some cream to the sauce.
There is always a way to poach fish, vinegar or lemon juice, herbs, kosher salt, cracked black pepper. Drop/swim, the fish into the hot poaching liquid and let it cook til it's flaky, usually about 5-7min. Use a slotted spoon or strainer to retrieve it.
Baked fish fillets or steaks, in a pouch, on a tin, in the oven, preheated to 375degrees. Take a perfect square cut of wax paper or preferably parchment paper, place fish on it, season with herbs, small slice of butter or olive oil (or nothing at all), herbs or spices, fruit, parcooked veggies. Once you are done with the ingredienst fold over 3x's all the edges, when you get to the end twist it. The liquor, or water in the fish will steam it, within 10min, you will have a finely baked fish.
Many thanks for adding that!
I also try to not fill up too much on the yucca I try to eat mostly the expensive things like the seafood 
