Preheat the clay oven to medium-high heat (about 180ºC).
2. In the meantime, wash and cut the cabbage and carrots into thin strips for the salad. Mix in a bowl and season with olive oil, salt and pepper to taste.
3. Place the permit in an earthenware casserole dish and sprinkle with the juice of one lemon. Season to taste with salt and pepper and add a drizzle of olive oil on top.
4. Place the tray in the clay oven and cook for about 15-20 minutes, or until the pigeon is golden brown and cooked inside.
5. Garnish to taste with a sliced lemon and mint and serve.
