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Fish “au gratin”

Ingredients :
  • 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.
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