Place the gutted and scaled bream in the well-oiled dripping pan. Scald and peel the tomatoes. Take out the seeds.

1. Reduce the white wine, on a brisk flame at first then, for five minutes, at the lowest setting.
Set aside.
2. Wash and dry the lemons.
3. Cut them into slices of equal thickness.
4. With a sharp knife, crudely chop the peeled tomatoes.
5. On a brisk flame, using a frying pan with a thick base, lightly cook the finely-sliced shallots and onions in two tablespoons of olive oil. 
6. Add the tomato pulp, the peeled and crushed garlic, the sugar, the salt and the pepper.
Leave to cook uncovered for 10-15 minutes. 
7. Slip some thyme and a slice of lemon into each bream. Season with salt and pepper.
8. Pre-heat the oven to 210°C.
9. Before placing in the oven, pour on the tomato fondue, the fish stock and the white wine.  
10. Add the olives, then place in the oven.
11. After 15 minutes, gently turn the bream (total cooking time: 30 minutes).