My favorite "plain fish" recipe is to lay the filets on a cookie sheet or something and cover with mayonnaise (about 1/8 inch thick). Broil until top of the mayo starts to turn golden.

A nice variation is to mix some grainy Dijon mustard in the mayo first.

When I lived in Kennebunkport, I used to use this recipe on the day old haddock the local fish market sold as "cat food" -- believe me, the cats never got any of it!

Linn