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 VRANAS Extra Virgin Olive Oil.