Why does stuffing fish with herbs and lemon impart almost no flavor?
This is the first time that I've heard that stuffing fish with herbs and lemon is "pointless, as almost no flavour will be imparted from these trappings." I'm nonplussed! Many cookbooks recommend this kind of stuffing, like pages 23, 33 in Seafood Basics: 86 Recipes Illustrated Step by Step (2012) by Abi Fawcett, Deirdre Rooney. Who's correct? What's the science behind this?