1. dry fish, make 4 diagonal cuts on the skin side, season with salt, season with pepper and sprinkle with juice of one lemon. Turn fillets in flour to the other side and roast in 1 tbsp oil for 5 min, turning once to the other side.
Carefully remove and place skin side up in a gratin dish.
Peel the onion, cut into fine slices and spread evenly on the fillets.
For the marinade, place fennel seeds, mustard seeds, peppercorns, vinegar, bay leaf spice, lemon zest and 250 ml water in a saucepan. Season with salt, pepper and 1 pinch of nutmeg, boil once, remove from heat, cool a little and stir in the remaining oil (2 tbsp). Pour over the fish and leave in the refrigerator, preferably for one night.
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