Put fish in pot. Add a few ounces of water, season with salt and pepper. Cook over medium heat until cooked through. It’s easy, healthy, and it tastes like fish. If you need more “flavours” just squeeze a bit of lemon juice or whatever on top.
On the grill: coat fish with a high-smoke-point oil. Season with s+p. Grill over high heat until cooked through. It’s easy, healthy (though not as much so as poached), and it tastes like fish.
(NB: “like fish” doesn’t mean “fishy,” merely that it tastes like what it is, and not like the mountain of seasonings that people tend to coat it with)
These techniques are starting points for learning to cook fish and will work with any kind. Different varieties work better with different seasonings, but the essentials really aren’t hard.
Oh, if you’re doing fish sticks, you really can’t do any better than taking the stick, and baking or frying it. Nothing else is needed, except maybe something to dip them in.