do you guess what is this?

So....: take a fresh fish: a Robin fish, or a Grouper, or a Monk fish... Clean it well, take out the organs and check them: can you recognize the liver? are there eggs (fish roe) ? how do they look? are the orgas smelling "fishy" or they just exale a fresh aroma of sea water? in the second case, separate the liver from the rest of the viscera. Touch it: it musty be tough and  smooth. The eggs must cased in the their thin membrane, still whole.
Slice the liver, place it on one (or more, depending how big it is)) slice of good bread, drizzle a little extra virgin olive oil, sprinkle a little salt. Almost the same treatment for the fish roe: you can optionally spread them on the bread. Put in the oven for a few minutes at 180° c ( 350 F) and then...