best spices for cooking fishs: greeting , fennel, carotts,dill

lemon or withe wine is very good for fish too, because of acidity wich soften the fishbones

a few recipes now:

oven cooking:

take a long dish that go in your oven

put some carotts cuted in washers, spliced onion, one or two garlic pans, half an inch of white wine 

put the  fish in the dish, then spread some olive oil on it, and some herbes of Provence on it, and peper

cover it with some aluminium

cook about half or 3/4 an hour in the oven (depends on how big fish),350 -360 °f

fish without his bones:

put the fish parts in some aluminium "papillotes"  with shallots sliced, olive oil, spices, about 20 or 30 mn in the oven

in a pan, cook some sliced shallots with a rasped carott with butter and oil. when the shallots start to be colored, add some white wine and some balsamic vinegar. you'll have a very good sauce for the papilotes'fish

fish soup for 4: (it's a complete meal)

2 leeks

2 small withe turnips

1 onion+ 1 onion sliced

3 carotts

2 tomatoes

garlic

12 scampi

3 or 4 diferent species of fish

bread for cruts

spices: herbes de provence, laurel, peper, chilli of cayenne,

in  a big pan, make a bouillon with 1 or 1.5 liter water, scampi head, half a carott sliced, laurel, herbes of provence, one part of garlic head. the longer it cook, the more the scampi's heads will give their taste (min 3/4 of hour).

take the scampi head of the bouillon, press them to extract the taste

in another pan, cook first the leek cut in 2 inch parts with olive oil (or other oil and butter) with onion sliced until the onion and leek starts to be colored. then add the bouillon, the turnips cuted in half or quart and carotts cuted in half, the tomatoes and other onion, peper, herbes , chilli ,one other part of garlic head. cook about 3/4 of an hour

(during this time,make some crusts of bread with roasted bread, that you rub with garlic)

add the fish. cook 7 mn again

add the scampi bodies cook 3 mn again then serve with the crusts and an aïoli or rouille sauce, and some rasped dry cheese