What is the difference between soft baked and moist baked fish?

I'm not a chef but I would think "moist baked fish" is how I fix it typically. I take heavy duty foil, place the fish on it and add some liquid....usually a tiny little bit of white wine, lemon juice and garlic/salt/pepper. I close the foil air tight and bake it at 350 for approximately 30 minutes....depending on the fish. What I like about this is I can turn the oven off and leave it till I have everything else ready to eat.....It doesn't over cook because it's in liquid.

That's my version anyway