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Preheat the oven to 220 °C (450 °F).
Brush the garlic bulbs with 5 mL (1 tsp.) of the olive oil. Place on a baking tray. Bake for 10 minutes.
In the meantime, coat the bread with the garlic butter and cut it into cubes to make croutons. Place on the tray with the garlic bulbs.
Bake the croutons for five minutes, or until slightly browned. Remove from the oven. Set aside.
Place the grill on the highest oven rack and set the oven to broil (550 °F/288 °C).
In a bowl, mix all the ingredients from the “Salad” list with 3 tbsp. of the olive oil. Season and mix. Place on the tray with the croutons. Mix again.
Place the pieces of fish on top. Brush with the remaining olive oil. Season.
Place the tray in the oven for 15 minutes. In the meantime, in another bowl, mix all the mayonnaise ingredients. Set aside.
Remove. Garnish with the fresh basil leaves and serve with the mayonnaise.
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