Anna del Conte's sea bream en papillotte

I love the high street where I live - we have lots of proper local shops run by nice people; BUT there is no fishmongers and no butchers...  Sometimes there is a fishmonger at the market near my office; today I bought two lovely sea bream there for our dinner.  Anna del Conte's recipe calls for the fish to be cleaned, dried off and then cooked for 15 minutes at 200C in a parcel of greaseproof paper (or foil) with a little salsa of olive oil, lemon juice, garlic, herbs (I used sage, marjoram and rosemary), salt and pepper.  To make the parcel,  you tear off a big square piece of paper, brush a little oil or salsa on it, then place the fish in the middle; spread the salsa over and inside the fish, and then fold over the paper, twisting the ends together at the head and tail.  You then put the parcels in a baking tin.  These fish were quite big and needed 25 minutes in the oven.  You serve the fish still twisted up in their parcels on the plate - they look really pretty.  We had them with boiled new potatoes and some tasty left over ratatouille.  (Camera's out of battery - pictures will return soon!)