This method will work with any meaty fish like salmon, halibut, swordfish, seabass or tuna. But when it comes to flaky fishes like flounder, tilapia, orange roughy or red snapper, you can simply saute it. Since they're so thin, you don't want to overcook them in the oven. (More on that in posts to come.)
And mix it up! Use different herbs and spices. Try a cajun rub on halibut or swordfish. Give it your own spin.
Unless you live where you can buy fresh fish off a boat (and if you do, I'm totally envious), you're going to have a hard time finding good fresh fish. Of course there are local fish markets but it can get pricey, so I try to purchase wild caught flash frozen fish when I can. Flash frozen means it's been frozen on the boat. So it's as close to fresh as you can get.
You can find inexpensive flash frozen fish at Trader Joe's and most likely in your local supermarket. Believe it or not, Whole Foods sometimes has specials on flash frozen fish too. Although it's tough to buy it because the $25 per lb fresh stuff sitting in the case next to you is sooo enticing.
Most of the fish at the supermarket is Previously Frozen. That's a weird term because it's vague. When was it frozen? How long did it sit on a boat? And if it was previously frozen, now it's sort of thawing so you need to cook it that day. Because you can't re-freeze previously frozen fish.
So, that's the skinny on fish. If you have any fishy questions (or non-fishy questions) ask them!