Preparation time: 20 minutes; Cooking time: 25 minutes; Serves 6.

Ingredients :

• 1 mullet of approx 1.5kg (3 lbs) from the Sea (a nice salmon or even a fresh very mild fleshed fish would be lovely, perhaps a fresh lake trout?)
• 3 large onions
• 8 fig leaves
• 12 leaves of fresh (or freshly dried, if fresh is not available)
• 5 grams of anise seeds (a teaspoon)
• olive oil
• sea salt

Clean, scale and filet your fish. Cut the onions in rounds. Rinse your fig leaves under running water. Take a large oven-going platter (even a cookie tray) that can hold your filets. Over it put a sheet of aluminum foil approx. double the width of your platter. Lay 4 of the fig leaves in the middle of the foil, half your onion rounds neatly spread out on the leaves, and 4 of your sage leaves evenly spread, sprinkle a few of your anise seeds on your savory bed.

Then lay one of the fish filets, skin side down, on the bed. Lightly salt the filet and drizzle olive oil on it, sprinkle a few more anise seeds on its flesh, and lay 3 of your sage leaves there.

Then place the second filet, flesh side down, on top of the first. Sprinkle the rest of your anise seeds, the last of your sage leaves, the rest of the onions on top. Cover with the fig leaves, and wrap well in the aluminum foil to seal. Place the wrapped fish in the oven and bake at 375F/180C for 25 minutes till the flesh is just done, still tender and moist.