I've cooked sea bass before on 220 degrees centigrade for 15 minutes baked in the oven. I get some foil and place it on a baking tray and cover it in a thin layer of olive oil. I then place the fillets on top and drizzle over some more olive oil. I fold the tin foil into loose little packets and put it in the oven. 15 minutes later the fillets are stuck to the foil and have to be forced off, ruining the shape of the fish and reducing it to mush.
How can I prevent this? More oil? Which side should I place the fillet down?