Breakinh it in right.

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Actually this was my second BGE roast, but I feel like this one was the true beginning of a great relationship. Check it out, whole roasted lingcod, west coast style. [p]The pics are 1) before, 2) after, 3) the juicy, succulent, creamy roasted flesh.[p]Brad
[ul][li]http://www.fruitfly.org/~bradmars/Images/ling2.jpg[/ul]

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I figured I should post the recipe - this should actually work well for any roasted fish, whole or otherwise. This recipe is out of James Beard's "American Cookery".[p]1) Roast and wash the fish - scale it if it has scales.
2) Rub with sea salt, fresh cracked pepper and herbs.
3) Measure fish at the thickest part - I measured right behind the head, figuring I didn't care if the head cooked all the way through. Most fish are as wide or wider in the body than the head anyway.
4) Roast at 450 for 10 minutes per inch of fish.
5) Enjoy. I like to pick the meat off of the fish with chopsticks. I guess this is because I've often ordered whole fried or roasted fish at various Asian restaurants.[p]Brad