Gut the fish and remove the scales if needed (this recipe works good with trout, since they don't need to be scaled).

Season the fish, inside and out.

Cut the lemons into slices

Cut narrow slice of butter.

Stuff the cavity of the fish with slices of lemon and butter.

Wrap the fish tightly with foil.

Place the fish on a grate over the fire to slow cook.

This goes great with ears of sweet corn, or with roasted broccoli and/or cauliflower