Mediterranean Dorado with Tapenade

	Pick the basil leaves, rinse them well, and dry. Place the capers and olives in a strainer and wait for all the moisture to drain. Transfer the olives, capers, and basil to a blender and blend until smooth. Pour into a deep plate, add breadcrumbs and olive oil, and mix thoroughly. This mixture of capers and olives is called Tapenade, known in Mediterranean countries, especially Italy. In Provence, France, a bit of dark rum is added to the sauce.
	Make cross-shaped slashes on the tomatoes, pour boiling water over them, remove the skin and seeds. Cut the flesh into long strips. Season with salt and pepper to taste.
	Clean the fish scales, gut it, and wash it thoroughly inside and out. Then, cover one side with Tapenade. Place the fish on a baking tray greased with olive oil, with the clean side down. Top with tomatoes. Bake in a preheated oven at 180 °C for 25 minutes.