Ponciness alert! Salmon stuffed with scallops - how to cook HELP!

[Portofino]

I have some "saumon roti farci avec st jaques" with NO cooking instructions. Basically this is strips of salmon tied round a scallop stuffing and the name implies I should roast them. I was planning spag bol tonight but these looked nice in the supermarket.....

So I need help. Hot/cool oven? Cover them or not? I am planning on serving them with linguine and a cream, herb and lemon sauce....

Surely not too poncey for MN!

I always cook fish in an ultra hot oven, in an open pan lined with tin foil in which I have previously heated a mixture of oil/butter. Basically you blast it in heat for 10 minutes, I should think.

Thanks Bonsoir! I dug out the foil but the "parcels" are quite large, so 10 mins might not do it.....I will bung them in and see.....