I make a Mediterranean Vegetable and Balsamic Soup that might lend itself well to fish. When we have trout at home I make a Blueberry, Maple and Balsamic Reduction for it (way easy to do even though it sounds froofy). Anyway, I was thinking that the balsamic in the soup might work well with the fish. It also has shredded potatoes, red peppers, carrots, artichokes, mushrooms, eggplant, chard, and tomatoes. I just have to make sure that the flavor of the fish doesn't get lost because of the flavor of the soup and I might have to modify the recipe a bit.
I'll report back on how it worked out. If it works, it will be a simple rehydrate, heat and add the fish to let it cook.