Preheat your oven to 400°F (200°C). Lightly spray the slices of whole grain bread with olive oil, then sprinkle a pinch of salt over them.

In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the sliced shallots and sauté for about 3-4 minutes until tender and translucent.

Stir in 6 cloves of sliced garlic, cooking for an additional minute. Then pour in 1 cup of dry white wine, allowing it to cook for 2-3 minutes.

Pour in 2 cups of water, followed by ½ teaspoon of salt and ¼ teaspoon of red pepper flakes. Bring the mixture to a gentle simmer.

Once simmering, stir in 2 cups of halved cherry tomatoes or one 14 oz. can of diced tomatoes and add a fresh sprig of basil. Let it simmer for about 15 minutes.

Place the prepared bread in the preheated oven. Toast for 15 minutes, flipping halfway through.

Season the firm white fish pieces with a sprinkle of salt and pepper. Carefully place them into the simmering broth along with ¼ cup of halved kalamata olives.

After 5 minutes, check the doneness of the fish; it should be opaque and flake easily with a fork.

To serve, place toasted bread slices on plates and transfer the poached fish on top, spooning the rich sauce over it.