Clean and debone Mullet. Blanch it for 5 minutes in boiling salted water and acidified. Remove the skin and cut into fillets. Cut the onion into crescents, pepper strips, tomatoes, peeled, chopped and lemons without skin circles. Cut lovage, parsley and celery finely. Arrange in a clay pot - order vegetables, fish line, fields with sunflower oil, arrange the slices of lemon and olives row. Sprinkle with spices. Repeat to finish the fish. Top row of spices. Pour the wine and cover the neck tightly with aluminum sheet foil, and place the lid on the pot. Place the pot in a cold oven and turn the heat up to a maximum of 35 minutes.Reduce the temperature to 125 degrees and cook for 5 hours. After completion of cooking do not open the oven and pot still 3:00 - Let your meal * dies *.