Best LMB recipe I have is from Hong Kong exchange student: Scale and gut fish, but leave skin on. Head can be cut off if desired (she liked head on).

Stuff cavity with your preferred herbs and/or garlic, green onion, or lemon, then place on aluminum foil along with a small amount of water, wine, whatever. All you need is a teaspoon or two of liquid. Wrap up tightly, then place in 350 oven for ten minutes. Serve with some light soy sauce and rice vinegar, or whatever you enjoy.

I was dubious about skin, but it was delicious. Bones helped keep fish moist and were easily picked out or eaten around. Low carb, low fat.

Last edited by anthropic; 04/18/19 07:07 AM.

7ac 2015 CNBG RES FHM 2016 TP FLMB 2017 NLMB GSH L 2018 TP & 70 HSB PK 2019 TP RBT 2020 TFS TP 25 HSB 250 F1,L,RBT -206 2021 TFS TP GSH L,-312 2022 GSH TP CR TFS RBT -234, 2023 BG TP TFS NLMB, -160