Prep Time: approximately 1 hr.
This can be prepared on a charbroiler or in the oven. For either, turn on the heat now, charbroiler to high, oven to 350.
1. Use a length of heavy duty tin foil large enough to be able to place the fish whole and wrap the sides and ends securely. Take sliced lemons and make a bed roughly in the shape of the filet in the middle of the foil. Liberally crush and sprinkle the oregano or basil over the lemons, then the garlic, pepper to taste, and dill weed.
2. Place the fish over this bed and reverse the process to cover the fish, finishing with the lemon slices. Bring the sides of the foil up and fold to close, as well as the ends to wrap closed. The to does not need to be absolutely tight, just closed.
3. Using a cookie sheet, slide the package onto the charbroiler and let cook on high for about 15 minutees, then reduce heat to medium for another 15-20 minutes or intil cooked through. Fish should feel firm to the touch.
4. For the oven, leave the cookie sheet under the foil and place in the oven for about 45-50 minutes. Check to see if done at 45 minutes and cook until fish is firm to the touch.
Remove the fish from the cooking source, carefully, and let sit for about 5 minutes before serving. Use cooked lemons for garnish and serve with tarter sauce or horseradish. Enjoy!
Submitted by Chef Ricc Bieber
