For those of you that have baked fish do you or is it better to bake with skin on or off

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see kanoes's post in the link above for one way to do it.

I take the skin off. Place aluminum foil shinny side up. Smear foil with margarine. Put fish filet on foil. Add more margarine and sprinkle with herbs (an Italian Dressing packet is good - sprinkle on dry). Close foil. bake maybe 15 - 20 minutes on the grate turning once.

You might want to try poaching (cooking, not stealing). Take a frying pan with water and spices in it. Heat to near boiling. Add fish filets. Turn after a couple minutes. When both sides are white and firm they're done. Serve with melted margarine on the side.

We did a brook trout in foil pouches with the skin on. 6 min a side on the grate. That was the best fish I have had in a long time.

We usually bake all of our fish in foil just add whatever spices you like some olive oil and hot sauce. We also mix our species together my fav is laker and walleye