I placed them in a roasting dish on some aluminium foil, then I spread small squares of slightly salted butter along the top of the fillets. Then I folded the foil over the top.
Placed in an oven preheated to 190 deg. C, for twenty minutes. The fillets did not stick at all to the foil, and I used a traditional wooden fish slice to get them out of the roasting dish without breaking.
Served with Gem potatoes in their skins, and some thinly sliced sweet-sour gherkins (soused in vinegar and dill). Dressed in freshly ground black pepper.
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