BAKED SEA BREAM
Descale the fish and lightly smear the skin with olive oil.
Cover the bream on both sides with Ametlla+ Nr. 2. Wrap the bream with baking paper, closing it carefully at both its extremities (using the papillote method) or use a Lékué silicone baking mold.
Bake at 170º for 50 minutes. Chop and stir-fry the tomatoes and add Ametlla+ Nr. 2. Season with some almond oil.