The fish is removed and drain the sauce. The bread was broken and it absorbs the sauce, then with fish crushed puree. To the resulting puree is added lemon juice, tomato puree, previously beaten butter, mashed with a fork eggs, salt and pepper. The flaps of tomatoes are cut and carve. Their interior sprinkled with a little salt and lemon juice. Filled with the mixture and poured with less mayonnaise. Decorate with olives and served with a green salad.