Image from www.tesco.com
The day before Thanksgiving, I salted the fish and rubbed them with oilve oil. Then I stuffed them with my marinade and thick slices of lemon. I poured the leftover marinade over the fish, sealed the dish and marinated it overnight. On Thanksgiving Day, after the turkey was done, the fish were removed from the fresh and brought up to room temperature. I baked them for one hour at 350 degrees F (covered for a half hour and uncovered for another half hour). It was a great addition to our table and by the end of the meal, all that was left was a few bones...not a bad compliment to the cook.