I just baked two fillets the other day with a tablespoon or two of butter then finished them with some salt and pepper. I think it was 400F, skin side up for ~6 minutes then skin side down for another 4 or less. But that recipes just highlights the flavor of the fish itself.
There are some good recipes in How to Cook Everything by Mark Bittman. I will try to remember to post some of them when I get home.