I have a question about baking fish. Whenever I bake fish they are always way too juicy.?

I've tried different types of fish, drying with paper towel, to no avail. The recipes taste good but are spoiled by the amount of water. Mainly I've tried stuffed fish with shrimp & crab stuffing and also a creole. Either case the amount of water after they finiish cooking spoils the dish. I have the stuffing and creole sauce very thick and little moisture. All the water comes from the fish. Any suggestions?