parisbound,
There are thousands of flavor combo's you can try.
The important thing to remember is to carefully fold the parchment paper to create an air tight seal.This will help you to gadge the doneness of your fish because the paper will puff up, and this is the sign that it's done. You want to be sure your plates are warm to recieve there packages, and you serve them at once.
Asian style with slivers of ginger and lemongrass in the cavity,a mixture of miso,soy,rice wine and oyster sauce to brush on the fish. Top with cilantro leaves and black sesame seeds and grilled scallions.
Mediterrianean with sliced fennel, onions, garlic and orange zest in the cavity with chopped oregano and mint also.
perserved sliced lemons over the fish, chopped olives, olive oil and flat leaf parsley grey salt and pepper.
These are just two easy examples. I generally use red snapper (whole)because it taste wonderful, is attractive and works well with many flavors.
I think if you practice the technique and develope a flavor theme that works I would encourage you to give it a try.
good luck.
__________________
Baruch ben Rueven / Chana
"If the sun refused to shine, I will still be lovin you. Mountains crumble to the sea, it will still be you and me" | 
when it's puffed and browned it's done. Practice at home first.
