I think that it is widely known in my family that I hate fish!
So, to eat it without distress, I really have to gussy it up to cover it. I cannot say that I truly hate all fish. I can tolerate Haddock, sometimes a little salmon. I can tolerate most anything if it has enough hot sauce, cayenne and dry mustard.
So, Here is one way I actually like fish.
Oil a baking dish just large enough to hold the fish.
Mash one, or if adventurous, two cloves of garlic with salt to form a more liquid paste.
Spread a little of the garlic on each fillet or steak, then drizzle olive oil over the fish in the pan.
Garlic can really take over here, and it has little time to cook, so be careful. For me all this is a plus! I do this mashing because I really like the garlic, but also because the mashed garlic does not have to be cooked as long as chunks or even minced garlic. some people can do all this by just rubbing the pan or fish with the cut end of a clove of garlic, but that is too insipid for me. I live alone...what can I say?
Chop a few small, very ripe tomatoes over the entire layer of fish. Salad or cherry tomatoes are perfect for this.
Sprinkle with scallions or minced onion. Do not over do the onion. I use chopped greens from Grammie's walking(Egyptian) onions.
Chop 1/4 cup of black olives( the better the olives the better the dish, so the olive bar is great, but canned are OK) and sprinkle over the fish thickly.
Sprinkle capers(the little ones in the jar do not need to be washed, but be careful to wash large ones to remove much of the salt) Contrary to many peoples' opinions, fish needs salt, and the mashed salted garlic and the capers are a good source, especially as the salt is often sea salt from the islands.
Sprinkle with black pepper and a few red pepper flakes and a very light sprinkle of dried oregano.
Drizzle the toppings with oil.
Cover the baking dish with foil or a cover, and bake at 400 till desired doneness...maybe half an hour. Just check it a few times.
Uncover and serve with oiled pasta, or pasta with ROMANO cheese and black pepper. Parmesan is too nutty flavored.
Sicilians do use cheese with fish sometimes, but you are not making Fish Parmesan with melted cheese on top.
You can sprinkle the fish with a bit of red wine vinegar, or lemon if desired.
Pasta is often served in restaurants with just oil, with salt, with lemon or black pepper and grated cheese. Pasta con cacio e pepe is on many menus.