Don’t know if you saw my mustard salmon “series” lol - here is the method and here are a couple of different versions of it - baked, cooked stovetop, and en papillote.
I love Nobu’s saikyo miso cod, which takes at least a day of prep, but ATK came out with a quicker version (texture is not as luscious as the longer marinade, but it’s still good).
And Vietnamese caramel fish is a lovely application too.
Adding one more - Parsi patra-ni-macchi ie fish wrapped in a banana leaf (OG en papillote) - fish is coated in green chutney with optional coconut, wrapped up, and steamed. You can also bake it with the chutney as a sauce, but the packet version is a bit different.
