I have a question about the ingredient "Lemon wedges" on the recipe "Whole Baked Fish in Sea Salt with Parsley Gremolata" from TasteFood.
If your question is "what are lemon wedges?" there's a lovely picture in the recipe of a typical lemon wedge, a thick slice from stem end down. In reality, it doesn't matter the shape. You just want a hunk of lemon to squeeze over the dish.