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
- Preheat the oven.
- 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.
- Grill during 5 or 6 min.
- Turn over and leave for further 4 or 5 min. Then serve immediately.