Rub sea salt on the fish, sprinkle mint leaves (dry ones are okay) generously and let it sit for about 15 mins.
Place the fish into an ovenproof baking tray. Toss some cheddar cheese on top and pour a little milk to the base. When the fish is ready, get ready a pan and put a slab of butter, turn to low heat and in goes the fillet (mint leave side up) till the sides are brown (do not flip them over).
Prepare a foil (and shape it like a boat), so you can put the lightly fried fillet into the foil. Drizzle some white wine and lemon juice, sprinkle a bit of pepper, place a lemon piece on top of each fish.
Pop the fish into the oven for about 15 mins, at 170 C degrees, grill setting. The interval depends on the size of the fillets and how burn you want the cheese.