I love fish!.....but not breaded. The only way you could make fish fattening and high in calories is to deep fry it and/or heavily bread it. I usually broil most of my fish. Fresh salmon is really good broiled and good for lowering your cholesterol too. I just spritz it with a little olive oil, salt, and garlic powder it. Then boil it for 11-12 min. with the skin side up, flip and broil the other side until crunchy...about 6-10 min. more.
For tin foil fish, use a mild fish like tilapia, flounder, or haddock. Spritz it with a little olive oil and place on tin foil. Brush with a little wine or soy sauce and a little hot chilli oil/paste. Put slivers of fresh ginger, fresh garlic, and green onion on top. Wrap and cook in a 400-450 degree oven until done. (The fish should flake and it's probable around 20 min.)
How about a filet of Catfish sprinkled with cajun seasoning and browned quickly a couple minuutes on each sides in some butter.
Alternately, some Dover Sole or Flounder done in butter the same way (but no Cajun), and finished with a 1/2 ounce white vermouth the last 1/2 minute.. Careful turning...flatfish are fragile.
Ten minutes start to finish and you're eating gourmet...serve on a hot plate.
The stuff is PROTEIN WITH FINS!
Same will go for salmon (cook a little longer) and use DILL for the spice.