For me, if fish is overcooked, it gets SO fishy, I just can't stand to eat it. So maybe do a little research on how to cook fish. I also keep to salmon generally, but I live in AZ so I am veeery picky about my fish (grew up in CA). Fish shouldn't smell when it's raw (other than a light, almost sweet, slightly fish like smell). I cook my salmon, skin on (full of great oils) in a medium-low pan, skin side down, for about 10-15 minutes... you don't want the skin to burn, so keep it low, but you don't want it to stew, so keep it higher. You've gotta just watch it. Or if you have a griddler or foreman grill, do about 5-6 minutes with the salmon. I just season with salt, that's it.
As Physibeth said, the crock pot is a great, almost fool proof cooking method. Fatty pork roasts and beef roasts (with lots of connective tissue) are great in the crock pot, give you a lot of food, don't take much doing, and tend to be cheaper. I watch the sales. I cut up two potatoes (of whatever sort... I use red potatoes on the bottom, and my hubby just eats them), put them on the bottom of the crock pot, then put a frozen roast (yes, frozen) on top of it, cover, and let go on low while I'm at work. No liquid, nothing. It's like a little mini oven. Again, here in AZ, you don't turn on the oven but maybe once a month from April-October. When I'm not whole30-ing, covering it in a mix of fig butter/jam and whole grain mustard is great. Or a can of diced tomatoes, plus a packet of (entirely non-compliant) Lipton onion soup mix, and some worchestershire. For whole 30, you can do an herb mix, or a spice rub (mustard, paprika, salt, pepper, cumin), or compliant mustard and a little applesauce. If you find it's not flavorful enough, make a pesto or some other kind of dipping sauce, and go to town. I put my roasts in scrambles, over salads, on its own with sweet potato and veg. When you find a roast with enough fat, it self bastes, and the connective tissue breaks down into luscious soft collagen and is so tasty.
Speaking of the frozen thing - so I buy roasts when they're on sale, not necessarily when I want them, then pop them in the freezer. For cooking it while I'm at work (about 10 hours), I usually find that if I start with a non-frozen roast, it gets over done (meat gets mushy, etc). But starting from frozen, it's perfect. And remember, no liquid!