Preheat the oven to 425°
degrees (preferably set on convection bake).
Combine the wine, lemon juice, and vinegar in a 12 inch sauté
pan over medium heat. Add the bay leaves and garlic. Reduce
the liquid to half of its original volume, about 5 minutes.
Add 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper
and set aside to cool to room temperature.
Arrange the sea bream in a single layer in a lightly oiled
roasting pan. Season with the remaining 1/4 teaspoon of salt
and 1/8 teaspoon of pepper.
Pour the cooled glaze over the fish and cover the roasting
pan with aluminum foil.
Bake in the preheated oven 15 minutes, or until the fish is
cooked all the way trough (it should be opaque rather than
translucent, and it should feel firm to the touch). Transfere
the fish to a platter.
Serve the fish hot, drizzled with the Extra Virgin Olive Oil
and sprinkled with the basil.