3 to 4lb Red Mullet

For the sauce
All herbs must be fresh
Sprig of fresh rosemary
Fresh mint
Coriander
Sprig of fennel top or dill
Ground black pepper
Sprig of lovage
Honey
1 cup of fish stock
drizzle of olive oil
White wine

Place the mullet in a paper "cartoccio" with olive oil, salt, pepper, white wine and a sprig of rosemary.

Close the parcel and bake for 30 to 40 minutes or until cooked.

Grind, or finely chop, the herbs and combine with the other ingredients. Simmer for 25 minutes to reduce.

Pour over baked mullet and serve.