If I'm going to bake fish in the oven uncovered, I make a marinade containing extra virgin olive oil, fresh lemon juice, sprigs of fresh lemon thyme, a tiny dash of Tabasco and a clove of garlic that I've bashed with my fist. The fish gets a garlic kiss which is just right, but you're not eating bits of actual garlic. The marinade is just for about half an hour. Just before baking I might get a piece of kitchen towel and soak some of the marinade off the top of the fish, which avoids too much liquid sitting in the fish after cooking. It doesn't matter if you're frying and flipping. I don't want salt anywhere near the fish until it's in the pan, and even then not much.