Fish “au gratin”

• 6 fish of individual size: Trout, giltheads, sea basses, turbot …
• White wine, lemon, oil, pepper.
• 1 glass of tapenade of Molí de Pomerí

Preparation

1. Preheat the oven.
2. Place fish oiled on both sides, on a baking tray, so they are near to the grill.( 2 or 3 cm) Add salt, pepper and a trickle of oil and 2 tablespoons white wine or squeeze of lemon.
3. Grill during 5 or 6 min.
4. Turn over and leave for further 4 or 5 min. Then serve immediately.