This is by far one of my absolute favorites and it is so easy anyone can do it.
Start with however much fish you want to use, 1 fillet or 10 it does not matter.
All you have to do is pour a bit of your favorite teriyaki sauce in a bowl (a few tablespoons should be plenty) drop the fillets into the bowl and turn them over a few times to get the sauce coated all over each fillet and let it sit for 10 minutes or so, once that is done oil your baking sheet and preheat the oven to 400 degrees F, lay the fillets out so there is a little room between them just not touching and bake covered with foil for 15-20 minutes. You can add some extra seasonings into the mix if you like I enjoy mixing in some Szechuan sauce you can find my favorite kind here.
Simple garlic lemon bluegill.
This one is great with any fish, I just use it for bluegill almost every time I catch them, and like all my recipes you can use it with any amount of fish.
Take your fish, either filleted or whole (descale them if whole) put them into a lightly oiled baking sheet then season with garlic salt and a bit of black pepper, once seasoned add lemon slices on top of each piece of fish and add butter to the pan (enough that when it melts will let the fish simmer in it) then cover and bake at 400F for about 15 minutes. I should state that these recipes also work great in a campfire using the disposable aluminum baking tins or simply wrapped in a few layers of foil.
The classic. Pan-fried catfish.
Is there anything better than some fresh catfish fried up on the campfire by the riverside? Maybe, but not much. All you will need for this is one large skillet (cast iron is preferable), a bit of canola oil, catfish (obviously), and your preferred choice of breading, my favorite is Andy's fish breading. Add about 1/4 inch of oil to the pan and heat until shimmering or about 350F, wash your fish with clean water, shake off excess water, coat the fish thoroughly, and then fry for about 2 minutes on each side or until golden brown. served with your favorite dipping sauce, if you are from the Midwest we all know that means ranch.
LET EM SMOKE!
This is not the smoked fish you are probably thinking of. What I am talking about is just the old fish-on-a-stick method. I have used it many times and always love it, take your fresh catch and descale them and gut them, score the sides of the fish, and season with whatever you like my favorite is creole, you can find it here if you would like. once you have that done simply put a stick from mouth to rear and stick one end in the dirt and let the fish hang over the fire but not too close just enough to let a bit of heat and smoke, cook it low and slow.