Scale the ready-to-cook tench, season with salt and pepper. Stuff the rosemary and thyme sprigs and garlic into the abdominal cavity and coat the fish in flour. Sear the tench on both sides in oil on a griddle or in a pan. Heat all the remaining ingredients in a suitable frying pan, place the tench in it and braise in the hot oven at 185 °C for about 25 minutes. In the meantime, keep basting. Serve the tench in the roasting pan (the juice should be nicely reduced).
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