Some other tips for freezing your fish:
Clean it sooner rather than later. Always a good idea whether freezing or not, though not always possible.
Don't clump the meat up into a pile or on top of each other.
After you've wrapped your fish (lots of great ideas above), put your fish into the coldest part (usually the bottom) of your fridge for a few hours first. Then put into the freezer (nearer the bottom, if you can find it, the better). Better to use the big freezer chest if you have one, not the one above/below your fridge.
When you want your Frozen fish take it out long before you cook it and let it thaw in your fridge. If your stuck, thaw it in cold water, but make sure the water doesn't come in direct contact with the flesh.
The keys are to freeze the meat (or any food) as fast as you can. Small pieces, lots of surface area, chilled in the fridge first, use the big freezer.
And then thaw it slowly.
Those are standard food prep guidelines.