1 1/2 kg of red bream
1 tomato
1 lemon
4 cloves of garlic
1 dl of virgin olive oil
4 spoonfuls of breadcrumbs
1/4 of a bay leaf
Parsley
Chilli pepper
Salt

Ask the fishmonger to fillet the red bream, opening it, emptying it and removing the central bone without cutting off the head. Lightly fry the chopped garlic with a little chilli pepper in the casserole dish in which you are going to cook the red bream. Rub the fish with the tomato pulp and pour over the oil and lemon juice. Add the garlic, salt, bay leaf, chopped parsley and breadcrumbs. Put in the oven for 15 or 20 minutes.

Serve immediately, very hot.