Start by preheating the oven to 140°C (285°F).
Combine the wine, olive oil, lemon juice, a pinch of salt, pepper, half a bouillon cube and herbs.
With each fish, create three big cuts diagonally. Put the fish on a baking sheet then marinate it.
Cut the other half of the lemon into six thin circles, and put one circle in each cavity.
The remaining half of the bouillon cube should then be combined with a quarter cup of water.
Halfway through the cooking, cover the fish with this liquid.
Put the fish in the oven on the medium rack for approximately 45 minutes.
Serving Suggestions: Serve with lemon slices and homemade chips.