Thanks for all the help. I tried the bigoven recipe with the dough and messed the dough up so that it couldn't be used, too sticky. So I put together a paste of kosher salt, dill, chive and spread that all over the outside. (oh, I cut the tail off so that the thickness would be more consistent) The fish ended up fitthing inside a normal baking dish 9x12. It was still very thick, probably had about 4 inches of fish above the dish.
Cooked the fish at 450 for 30 minutes. Internal temp was 150
Anyway the fish turned out beautifully. The juiciest fish that I've ever had and we eat lots of fish and cook it well. The inside was stuffed with lemon juice, rosemary, dill, onions, black pepper.
Next time I'll do this on a cookie sheet like the recipes called for. I think that will make it easier to get the salt away from the fish. Most of it came of in one nice big hunk, but on the bottom there were lots of little salt crystals that kept finding there way into the meat.
I'll definitely do this again!