You guys are some sick bastards. Baked fish is the easiest thing to make.
For cod:
Rinse and pat dry. Sprinkle with a bit of garlic and/or onion powder, black and/or red pepper, crush a little dried parsley on, rub it in...rub on a little bit (like a half teaspoon) of white wine ( white wine vinegar is fine, it's got salt but you don't need much), and rub on a teaspoon of olive oil. Sprinkle the top of the fish with paprika. Spray a sheet of tinfoil with Pam, and bake for about 15-20 minutes at 350 degree preheated oven. The same recipe is awesome for baked scallops as well.
Salmon - clean and pat dry. Rub with a bit of rosemary, marjoram, thyme, and a teensy bit of cinnamon. Rub in no more than a tsp of olive oil. Rub on a teaspoon or less (for a nice 6-ounce piece) of dijon or honey mustard. Lightly cover with some fresh dill (I keep fresh dill and parsley in the freezer, so it's there whenever I want it). Bake, on a sheet of tinfoil sprayed with Pam, for about 15-20 minutes on 350 degree preheated oven.
For blackened salmon - I take the easy way out. I have this awesome salty sugary marinade, Mr. Yoshida's teriyaki sauce, by the Heinz company. I soak a piece of salmon in it (you can get a lot of flavor with just one tablespoon), then I pan fry it in a small skillet with a little bit of peanut oil - it blackens on the marinade, and it's fabulous. It takes less than 10 minutes to make, just make sure the oil is nice and hot before laying the fish in it - I'm making this tomorrow morning to have for lunch at work tomorrow, actually.
For tuna steaks, I love to first wilt/burn a small yellow onion in the nonstick pan with a bit of olive oil. Then I shove it to the side, and season the tuna with some minced ginger and a teensy bit of sesame/garlic sauce, and burn it on really quick, so the outside is dark but it's kinda raw inside. It goes great with some sliced avocado on the side, and the onions on top.
I've never made trout, but I have had it in a restaurant teriyaki style, so the salmon recipe could apply, and I once had it covered in crushed pignola nuts, but I'm not sure how that was done. It was too rich anyway, pine nuts are oily.
Or you can just deep fry your white fish and go to town with lots of tartar sauce
