Garden in a Fish
For the Brine:
For the Fish & Stuffing:
Mix all the ingredients for the brine thoroughly. Place the fish in the brine and refrigerate for 4 hours. Rinse well, pat dry, and air dry until a glaze forms on the skin.
Sauté the vegetables and herbs in the butter. Add the salt, pepper and lemon juice. Stuff the mix into the cavity, and use a skewer to close the fish. Place the fish on an oiled cooking rack and smoke-cook for about three hours.