Rockfish with lemon and herbs

I'm trying to eat more fish and less chicken, just for variety.  I've got enough experience with salmon, and enough recipes tucked away, so that I don't have to think much about cooking it.  Today I tried rockfish - it's a white flaky fish that is neutral enough that it takes up whatever flavors you care to try.
I couldn't find a simple enough recipe for a weeknight, so I was pleased when this simple combination worked.  I love using fresh herbs from the garden, but dried would probably be good and would save some time.  I'd show you a photo, but there's none left ;-)

2 rockfish fillets - not quite a pound

Canola oil
1/2 lemon, juiced
2 cloves garlic, finely chopped
1" ginger, grated
1 Tbsp fresh rosemary, finely chopped
2 tsp fresh thyme, finely chopped
salt and pepper to taste

DIRECTIONS:

1) Preheat oven to 325 degrees.

2) Combine olive oil and lemon juice, ginger and garlic, and let the fish marinate 'face down' for 10 minutes or so.

3) Turn fish skins down, then add the rest of the ingredients.  Bake for ~ 15-20 minutes.