With a smaller fish Harry would normally wrap the fish in tin foil with some seasoning and wine and bake in the oven but this little fish was so big it wouldn't fit in the oven and very nearly didn't fit in my fish kettle.
Layer a whole bunch of parsley on the bottom of the kettle, place the fish on top and sprinkle over some crumbled bay leaves, fennel seeds, pepper, lots of salt and a couple of glasses of white wine. Fill the middle of the fish with some slices of lemon and squeeze over a little extra lemon juice. Pour boiled water over the fish up to its middle.
If you don't have a fish kettle simply wrap the fish in a tinfoil parcel and bake on a tray in the oven for 20-25 minutes. Use the same herbs and seasoning but only one glass of water, seal tightly and the fish will steam in the wine and water.