Light a grill or arrange a suitable fireplace.
Scrape the gurnard to remove scales by running a knife from tail to head under cold running water.
Cut open the belly, remove the entrails, and rinse well with water.
Rub the belly well with salt and pepper.
Optionally serve with Potato Purée with Greek Yogurt.
Cut the lemon into slices and coarsely crush the garlic.
Mix the lemon slices, garlic, fennel seeds, bay leaves, and thyme sprigs, and place the mixture in the belly of the fish and tie together with kitchen string.
Brush the fish well with olive oil and season with salt and pepper.
Grill the fish on a grill or over an open fire.
They should have about 8-10 minutes on each side.
Cut the peaches into quarters and remove the pits.
Place the peach wedges in an ovenproof dish with the cut side up, brush with olive oil, sprinkle with anise seeds, salt, and pepper.
Pick the thyme, peel the garlic, and cut the lemon into slices.
Add black olives, thyme, garlic cloves, and lemon slices to the peach wedges, and place the dish in the oven at 180 degrees Celsius (356 degrees Fahrenheit) for 20-25 minutes.
