Courtney's Fish in a Blanket

Recipe:
(Serves 2 very comfortably)

1 Red Snapper or similar fish (ours was just over 2 pounds before cleaning), cleaned but retaining head and tail.
1 pkg (2 pieces) dashi konbu (Japanese seaweed; available at Asian groceries)
1" piece of ginger
1 lg garlic clove
1/2 md yellow onion
1 chorizo sausage
2 meyers lemons
2 lg crimini or comparable volume of other mushrooms
2t Kikkoman or other strong soy sauce
1/4 c coconut oil
1/4 c shredded coconut

Take out the dashi konbu (see pic below) and soak in a large pan for an hour.
Preheat oven to 400F.

Peel and mince the ginger, garlic and onion. Very thinly slice one Meyers lemon and the mushrooms. Slice the chorizo approx. 1/4" thick.

Juice the other meyers lemon and combine with the soy sauce.

Heat the coconut oil on a griddle. Add the garlic, ginger, onion, chorizo, mushrooms and lemon and saute 5 min or so. Add the coconut and stir in.
Stuff fish with as much of the mixture as comfortably fits. Keep the rest warm.

Grease a shallow baking sheet with coconut oil. Put one sheet of seaweed on it; put the fish on that, and wrap the seaweed around. Take the second sheet and lay it on top, tucking it under the fish to stay secure. Leave the head and tail free (see first post picture).

Bake 25 min or until fish just starts to easily flake. Picture below shows it just out of the oven. Heat the griddle holding the remainder. Add the soy/lemon juice mixture and saute until reheated and thickened.

If (as we were) you are serving it to two people: cut the head and tail off (see final picture for disposition). Cut the seaweed along the belly of the fish with scissors. Unfold the fish and cut in half along the backbone area.
Put half the seaweed on each plate. Put one of the fish halves on top of each, skin side down. Put stuffing over. Add reserved stuffing and sauce on top, distributing evenly.
Eating notes: This was truly my own recipe, and I'm rather proud of how it came out. Unexpected combinations and quite good. The seaweed is a bit chewy, but fine to eat. Be very careful of the bones and scales. The scales, especially, can adhere to your throat and be very unpleasant. It also helps, as Alex and Nadja show below, to have a good friend willing to look away when your own enjoyment becomes a bit too enthusiastic.