Cleaned fish blanched 6-8 minutes in a boiling mixture of 250 ml water and 250 ml dry white wine, salted with 1 tsp salt and 3 tbsp lemon juice, and then was drained, cleaned from the skin, cleaved by the average length of the bone and is cleaned of all bone. Marinate with salt and lemon juice and sprinkle with ground black pepper. Cut the onion rings, carrot into long thin sticks and sauté half the sunflower oil until soft. Add powdered cloves garlic, flour and tomato paste and some of the juice of milling. Resulting sauce boil on low heat for 10 minutes. In a greased baking pan spread the resulting sauce on it and put the fish fillets coated well with sunflower oil and sprinkled with a mixture of ground walnuts and breadcrumbs. Add black pepper and bay leaf. On each fish fillet placed in two circles lemon / without skin and seeds / one circle and red tomato. About fish fillets rank olives and pour the juice remaining amount of milling. Bake 20 minutes at 180C, then sprinkle with very finely chopped lovage. Serve cold garnished with boiled potatoes. Eat with a good white wine.