Yeah I was thinking it was more a gateway to other fish - sounds like he’s open to mild white fish, which is great!
Cod is pretty similar in use (though I do prefer the flavor of halibut).
Is swordfish a no-no? I guess the texture is different.
I like fresh breadcrumbs on top if you’re baking - they crisp up nicely. Flavor them slightly with garlic and herbs and toss with some melted butter or oil first.
Another good Indian version is semolina-crusted fish - cut into smaller pieces, use a spice paste, then coat with semolina, let it set for a while, then shallow or deep fry.
You could also broil simply.
