I seldom fry.  I cook mine in foil often.  Squirt margarine works well or a little bit of oil.  Spices are good if you have them - lemon pepper, or some fish spices (commercially made - I don't know what's in it).  I sometimes include some baby carrots if we have them.

One of the best things for cooking fish in foil is italian dressing.  You can either use resturant-type, to go, packets, or mix your own with a dry packet and vinegar and oil.  Just smother the fish in it and wrap in foil.

Another, non-fry, method is poaching.  Simply slide your fillet into hot water and remove when the fish turns white.  No oils needed, though it's nice to have some melted margarine to dip into (or just squirt a bunch on).  I usually use a fry pan with water (rather than a pot) and scoop out with a spatula.

I don't know which method is more tasty!!  But I like both better than frying.