Tenderloin placed for two hours in a marinade of wine, sunflower oil, lemon juice, onion, pepper and salt, and then cut into cubes. A wooden skewer alternately stringing pieces of fish, pepper, fish, tomatoes, bay leaf, fish and so on until finished products. Bake at BBQ 3-4 minutes on each side until browned. Serve on a plate on a base of finely chopped onion, parsley and lemon pieces, garnished with olives.