I hate fish but know that most chicken type recipes can double with fish. An easy favourite of mine with chicken (substitute fish instead) would be to debone the fish and fillet it out to the appropriate portion per person. Then in an appropriate sized baking or casserole dish lay it in. Then pour in soy sauce to about 1/4-1/2" up the pan making sure to splash some up on the fish then sprinkly liberally with rosemary, salt, and pepper. Then a few squirts of fresh lemon juice. Cover and let it marinate for at least 30 minutes and bake in the oven at 350 degrees until it is done. It works marvelously with chicken and should do quite well with fish also.
A nice saffron rice would go better with the fish dish than with the chicken which I would normally make parmesan roasted potatoes.
HUGS!
Sqrl