"nutNhoney" > wrote in message
...
> 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

Take a mortar and pestle to the rosemary. You're not cooking that fish long
enough for the flavor to impart.

Jack Fishy