A family-freindly recipe.RECIPE: Whole Red Emperor with Herb and Pine Nut Stuffing
vine leaves, to serveSqueeze lemon juice over fish and season with salt. Combine stuffing ingredients and stuff your fish. Wrap tightly in foil. Place in barbecue with lid down ,at about 180C and bake for about 50 minutes. Test flesh with skewer near the head. Unwrap the fish and serve on vine leaves.
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