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My secret for fish is don't sweat about the cooking--just pop them in a 350 degree oven for about 15 minutes. The real key is to drizzle them in a really tasty sauce before putting them in the oven. It's all about the flavors, not whether the texture of the fish is just so.
My favorite go-to sauce at the moment (this is plenty for two filets plus some extra sauce for the veggies, because it's really that good: )
1/4 cup grey poupon (yes, other dijon mustards will work, but they are not as good.)
1/4 cup honey
1 TBS lemon juice
1/2 tsp. mustard powder
1/2 tsp. dill
1/2 clove garlic (I get mine pre-minced in a jar, so that's not a difficult measurement. You could convert to garlic powder instead if you want, but you'd have to look up how much to use, I don't know.)
Don't forget to spray the baking dish with cooking spray.
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