The key with preparing fish is that, unlike meat, it doesn't change color when it is done. Instead, you want the fish to flake (this verb will make sense if you try it) when you run a fork along it "across the grain". If you aren't confident the first time, use a recipe to get a general sense of how long it should take, and overcook it slightly, then slowly work your way back (on successive attempts) until you reach a point where you are comfortable with how well done it gets.
Once you are used to how the fish cooks, consider different flavorings, such as orange or pineapple juice (pretty much everybody starts with lemon), and onions (many people add black pepper to fish, I personally can't stand the stuff).
Unless you live close to where fish are caught (not just the coast, but particular parts of the coast for different kinds of fish), the only cheap fish available will come in a can. However, if, unlike the OP, you aren't interested in the cheapest healthy food available you can make a decent fish fillet with a little practice.