I really like Moravec's advice .... good fish is good eats without much of anything.

Something I've found over many trials and errors is that it's the skin side that produces "fishy" flavor, so baking, unless the fish is skinned, is out for me. For this same reason, BBQ-ing is excellent, because the skin is seared dry. The same can be accomplished broiling by putting the fish under the broiler meat side down and broiling the skin dry FIRST, then turning the fish over on a clean piece of foil and seasoning (minimally) and finish the broil with the meat side up. It's quick, clean, delicious.....and most importantly.....not fishy tasting at all.