Last night I did a whitefish with lemon slices, rosemary sprigs, butter,
salt and pepper wrapped in tin foil and cooked on the barbeque. I
stuffed rosemary sprigs and lemon slices in the inside then topped with
more and added the butter, salt, and pepper. The result was a moist
fish but the flavourings were almost unnoticeable. How can I do to
bring out the flavourings when cooking whitefish? TIA