Cut chile pepper into thin rings. Chop the rosemary and thyme. Peel the garlic and cut into thin slices. Peel the onion and cut into rings. Also, cut the lemon into thin slices. Mix everything with the white wine, bay leaves, juniper berries, and about 8 tablespoons of oil. Rinse the fish and pat dry. Slice the skin side slightly and place in the marinade. Marinate covered overnight in the refrigerator.
Then, take out of the marinade, season the fish with salt and pepper inside and out. Grill the fish for about 10 minutes and brush with marinade from time to time.
Serve with some fresh white bread or baguette.