Rinse the fish inside and out with cold water and dry with paper towels. Chop the bay and sage leaves into small pieces. Strip the rosemary leaves from the twigs and also finely chop. Mix the herbs with the crushed or very finely chopped garlic in a small bowl, add a little salt and pepper and mix with a little olive oil. Do not use too much oil, otherwise it will run out of the fish afterwards. If dried herbs are used, let them steep for a while to allow the herbal aroma to develop. Fill the herbal paste into the fish belly and seal it with a toothpick.
Then dust the fish on both sides with a little flour, fry slowly in olive oil in a pan over a medium to low flame. The right time to turn is reached when the meat is cooked at the thickest point to the middle - can be checked at the point closed with the toothpick. Important: turn the fish only once, then it will be really crispy and will not disintegrate! After frying the fish, add a little salt and pepper.
Mediterranean vegetables are an excellent accompaniment.
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