Suprêmes de rouget à la niçoise

• 4 fresh red mullet, filleted
• butter
• salt and cayenne pepper
• dry white wine
• well-flavoured

Pre-heat the oven to 180°C/350°F/Mark 4. Put the fillets of red mullet in a well-buttered oven-proof dish; add salt and a pinch of cayenne; add equal parts of dry white wine and fish stock to just cover the fish, and