Barbecued Fish with Tarragon

• 2 sea bass or grey mullet
• herbs: rosemary, fennel, sage, bay leaf

Stuff cleaned and scaled fish with herbs (rosemary, fennel, sage, bay leaf).

Secure fish to the spit with thin wire or wet cord; combine wine and butter, season to taste with generous amounts of salt and freshly-ground black pepper and grill over rather hot coals for 20 to 25 minutes, depending on size. Brush from time to time with wine-butter sauce. When fish is done, it flakes easily