The secret is to seal the fish in well, either in breadcrumbs, a pie crust, or just foil. The most delicious piece of fish I ever cooked was some plaice in a microwave bag with a sprinkling of vegetable stock powder, well sealed and microwaved for the exact amount of time recommended. I don't know how I did it, but I've never been able to reproduce it. Sealing it in also reduces the smell.
I don't find lingering smells a problem as long as all pans and plates are washed or stacked in the dishwasher immediately, and of course if you cook in foil or a disposable bag, you can wrap it in newspaper and put it straight outside in the dustbin.