Preparation: Preheat the oven at 180ο C. Clean the fish from scales and guts. Crumble the rusks and grin the tomatoes. Execution: Place the bakery paper in a narrow tray. Add 2 tablespoons of rusk crumbs and sprinkle with olive oil creating a thin layer to put the fish on. Varnish the fish with salt and pepper. Mix the tomatoes with the wine and the garlic and pour it over the fish. Add a dash of parsley, the rest of the rusk crumbs and some olive oil. Roast for approximately 40-45 minutes. Serve the dish with fresh basil, parsley and Extra Virgin Olive Oil Gaea Fresh.

• 1 big bass or bream
• 2 garlic cloves
• 2 ripe tomatoes
• 2-3 rusks
• 2 tablespoons parsley
• 1 tablespoon basil
• ½ cup of white wine
• Extra Virgin Olive Oil Gaea Fresh
• Salt
• pepper