Preparation

• Preheat the oven at 180 °C.
• Clean the fish from scales and guts.
• Crumble the rusks and grin the tomatoes.
• 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 GAEA Extra Virgin Olive Oil.