I'm a fairly experienced in the kitchen but I've avoided trying to cook seafood for the last four years because of an "allergy". 30 pinpricks in my arm later, I discover I'm not actually allergic to fish (just shellfish) and I'm ready to love again.

Now some more caveats...I'm a student, so a cheaper cut of fish would be preferred and I don't have access to a fishmonger, will be buying it from a decent supermarket.

Thanks for your help!