1. rinse and dry the fish. Season inside and out with salt and season with pepper. Make 3 shallow incisions on each side and insert the bay leaves.
Brush an ovenproof dish with 2 tablespoons of oil, pour in the fish, drizzle 2 tablespoons of oil over it. Add the wine and the slices of one lemon. Cook the fish in a heated oven at 220 °C for about 15 minutes. 3.
Put the juice of one lemon, the remaining oil, parsley and celery leaves in a hand blender and blend. Season with salt and serve with the fish. Serve with fresh white bread.
Jörg Weinkauf
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