Put the fish in a large dish and cover them with coarse salt. Leave to drain for 1 hour, then empty them, wash them and rinse them well, then pat them dry with a clean cloth and store them in an ovenproof dish.
Slice the onion and celery, cook in oil to soften them.
Cut the carrots into slices, add these toppings on the fish as well as coriander, fine salt, pepper, thyme and bay leaf.
Drizzle with raspberry vinegar and white wine. Then put in a hot oven on th.5/6 (170°C). Cook 4 to 5 minutes. Take out and let cool in their own juice
Arrange the lisettes on plates and sprinkle with the juice.
