I baked two fillets of sea bream in the oven on Friday, more or less following a recipe I found on BBC Good Food. It's always more or less with me. I roasted a handful of garlic cloves in their skins for half an hour, wrapped in foil with some olive oil. Meanwhile I made a big foil parcel with an inner lining of greaseproof paper, big enough to wrap the fish in, folded over at the edges to keep the sheets together. The fillets went on there, skin side down. I squashed the garlic cloves a little bit but left them whole and scattered them on the fish. I added a splash of white wine, a splash of olive oil, a little touch of dried chilli flakes, a little sprinkling of chopped fresh rosemary leaves and some salt and pepper. The fish must be loosely but securely wrappedThat went on a baking tray into a pretty hot oven (200C fan) for ten or twelve minutes. I thought the embellishments might have been a bit much, but the results were absolutely delicious. We had the fish with a wedge of lemon on the plate and with a sprinkling of fresh parsley (sorry, Maggie. Just leave it off!) with mini-potatoes baked in their skins in olive oil, and some greens on the side.