Tuscan toothed bream

Rinse the treated fish carcasses with cold water, dry, make 4 incisions on both sides obliquely from the ridge. Pour lemon juice over the ruby, lay and let stand in a closed saucepan. Peel the tomatoes, remove the stalk and cut into 4 pieces. Cut the zucchini into mugs. Peel the peeled onions and garlic, cut into small cubes and fry in 3 tbsp. spoons of warmed olive oil. Pour in the wine, boil, add tomatoes and zucchini, cover and simmer for 5 minutes, salt, pepper. Pour the cooked sauce into the tin, put the bream, sprinkle the fish with the remaining olive oil, put the olives around. Bake in the oven, preheated to 200 degrees, 20 minutes. Decorate the finished dish with basil leaves.