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.