Clean the fish from the scales, cut out the ridge.
Remove the rib bones as well.
Turn on the oven to warm up. Prepare other products.
In a mortar, grind the fennel seeds, salt, pink pepper and 5 cloves of garlic, pour olive oil.
Lubricate the bottom of the refractory mold with 2 tbsp. l. garlic-oil mixture.
Put the fish skin down, cut into portions to the skin, lubricate with a garlic-oil mixture.
Sprinkle with chopped herbs, put the garlic washers, spread out the cherry. P.S.
: to prevent a glass or ceramic mold from bursting when loaded into a hot oven, put it on a cold grill or baking sheet.
Bake for 10-15 minutes, 200 degrees. Grease with the resulting juice and bake for another 10 minutes, 220-230 degrees. Serve the fish hot.
