For me,. it would depend on how I'm cooking the fish. For pan frying, or broiling, I'd use my cast iron. If poaching, then maybe the non-stick, with a lid. For baking, again, cast iron is my pan of choice. I also like to use my cast iron grill pan for fish.
For a delicate steam, with herbs, any pan over medium heat, very little oil, and well seasoned. Cooked with the lid on.
And don't forget that your fish can be used in soups, chowders, and bisques. Choose cast iron for searing the fish, and a good pot for making the stock. Thicken by making a fish veloute' with home made fish stock, and a blonde roux made from flour and butter. Add saute'd onion, and seasonings to the voloute, then fish, spuds, carrot, and maybe some celery.
Hope that helps.
Seeeeeeya; Chief Longwind of the North
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