Set the oven to bake at 285°F (140°C)
In a small bowl, mix the wine, olive oil, juice from half the lemon, a pinch of salt, pepper, a bouillon cube, and the dried herbs (if using).
Make three large cuts diagonally across each fish. Place the fish on a baking sheet and cover them with the marinade. Cut the other half of the lemon into six round slices and place one slice in each crevice.
Put the fish in the oven on the middle rack for 40-45 minutes. Check about halfway through and if it looks dry add a little water to the pan.
Once fully baked, let the fish rest a few minutes before eating. Be careful of bones when you eat the fish.
Remove the seeds and pulp from the tomato and finely dice.
Deseed the red pepper and do the same, and cut the onion in a small dice too.
Season the salad with salt and pepper and dress with vinegar and olive oil. Enjoy!
Calories: 431.46kcal | Carbohydrates: 6.5g | Protein: 27.67g | Fat: 30.97g | Saturated Fat: 4.58g | Cholesterol: 120.26mg | Sodium: 731.62mg | Potassium: 509.01mg | Fiber: 1.67g | Sugar: 2.02g | Vitamin A: 467.71IU | Vitamin C: 33.7mg | Calcium: 49.14mg | Iron: 2.08mg