Sea bream with almond and dill sauce.

In the blender glass we will put 2 peeled garlic, 15 toasted Marcona almonds, 2 sprigs of parsley, 2 sprigs of dill, salt, 50 ml of white wine, a pinch of salt and oil to create a mayonnaise-like texture.

In a hot griddle-type pan with a trickle of oil, we will make the fish cleaned of bones and in supremes, seasoned and with a squeeze of lemon, lay it down leaving it at half a point, pour the sauce on top and finish cooking everything for a few minutes.