Muge aux Olives from A Table in Provence by Leslie Forbes

Ingredients

• 1 grey mullet or approx 2½ lb/ 1 kg (or 2 smaller fish), cleaned & scaled
• 2 tbsp/30 ml fresh fennel, diced
• ½ lemon, sliced
• 2 bay leaves
• 1 small onion, finely chopped
• 2 cloves garlic, peeled & slivered lengthwise
• olive oil
• 1 tbsp/15 ml flour, tossed with
• 2 tbsp/30 ml finely chopped fresh parsley
• handful of small black olives (stoned/pitted if you have the patience) Niçois for preference
• 3-4 tbsp/45-60 ml pastis or white wine
• salt
• pepper