Slice the lemon.
Mix juniper berries, lemon, garlic, thyme and a little olive oil in a mortar.
Crush it with a pestle until well mixed.
Fill the white fish with the mixture and fold the fish in newspapers.
Dip the package in water and put them on open fire for about 25-30 minutes.
Mix all the ingredients for the cloudberry sauce.
Season with salt and pepper.
Serve the fish with almond potatoes and cloudberry sauce.