[jcommin]

I have used fillets w/ skin. Either doesn't bother me but the fish stays together with the skin on
I place a serving in foil, skin side down, season, add couple of lemon slices, green onion chopped. I seal the fish completely. Essentially you are making an air tight packet. In the oven it goes, 350 degree. The fish begins to cook using the liquid from the fish. As the liquid begins to evaporate the packet expands. When the fish is cooked, you can present the dish with the fish in the packet. Garnish with lemon. maybe some flat parsley.

I would serve white wine, crusty bread. Green salad arugala, heir loom tomatoes, balsamic vinegar.

Make the mussels: Chop some onion, (shallots preferred), garlic, season salt/pepper, saute until soft. Cook the mussels in white wine until open, top with a dab of butter in the liquid (makes it richer) and chopped parsley. Soak up the sauce with crusty bread as you slurp the mussels. The French don't use forks.

Gotta go, I'm hungry.