I am usually a really good cook. My husband says most of my dishes are good restaurant quality. But I have never been able to cook fish very well. My husband hates salmon, and I don't like tilapia. Cod and catfish are good, and I'm willing to experiment with tuna steak. Do I need parchment paper to keep moisture in? I've always used foil, is that bad? Please help! Also, what can I do to minimize the smell after cooking?