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1
Prepare and clean fish. Wash and pat dry. Remove pectoral and ventral fins.
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2
Brush fish from all sides with olive oil. You may need about 3 tablespoons oil, but it can be more depending on size of fish. Put fish in a suited oven proofed dish (it should not be too large).
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3
Chop parsley (set about 1/2 tablespoon aside for topping), thyme and majoran. Pick sage leaves to pieces. Sprinkle herbs over the fish. Add bay leaf, black pepper seeds and cloves.
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4
Cover and marinade in the fridge for at least 30 minutes. I suggest to marinate for at least 2 hours, so that this can be done in advance. Turn fish once during this time.
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5
Preheat oven (390 F, 200 C).
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6
Take fish fish from marinade and remove as much of the herbs as possible. Sprinkle with salt and pepper to taste.
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7
Turn fish over in flour. It should only be slightly covered with flour.
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8
In a large skillet heat a little olive oil. Roast fish from both sides on medium to medium high heat until golden brown.
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9
Put fish and remaining oil in the oven proofed dish with herbs. Add about 1/8 to 1/4 cup wine. The ground of the dish should just be covered. Distribute butter in small pieces over the fish.
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10
Bake in oven for about 20 minutes. Fish is done when the dorsal fin can easily be removed. During baking sprinkle fish from time to time with sauce.
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11
Remove fish carefully from dish and place it on a serving plate.
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12
Remove as much herbs as possible from sauce. Add Worcestershire sauce and lemon juice to taste.
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13
Sprinkle some sauce and remaining parsley over the fish and serve the remaining sauce separetly.
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14
NOTE: If you like you can increase the amount of herbs in the recipe. The more wine you use the less lemon juice is required.
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15
NOTE: Use a dry white wine and serve the wine with the fish.
