Tenderloin placed for two hours in a marinade of wine, sunflower oil, lemon juice, onion, black pepper and salt, and then cut into cubes. A wooden skewer alternately stringing pieces of fish, pepper, fish, tomatoes, bay leaf, fish, etc. 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 (without seeds and sheet). Serve with olives.