How to make
Prepare the sauce by first crushing or grinding the almonds. Set them aside.
Wash, dry and rub the fish with salt and black pepper.
Chop the onion and garlic and fry them in olive oil until they soften - 8 minutes. Add the almonds, tomato sauce and paprika and stir briefly, then pour the wine and cook with an open lid for 1 minute, so that the alcohol can evaporate.
Add the fish broth (or the same amount of water plus 1/2 cube of fish broth), add the saffron and a pinch of salt and cook for 15-20 minutes. Blend the finished sauce, if desired, to make it smoother.
The fish can be steamed or baked. For the first option, use a steamer and add the rosemary sprigs and bay leaf in the water, for more flavor you can add some more of your favorite flavors and spices. Steam the fish for 15 minutes.
If it's easier in the oven, just place them in a baking pan, sprinkle them with a little olive oil and put the spices on the sides or in the bellies. You can also wrap them in aluminum foil. Bake them again for 15 minutes at 370°F (190 degrees) or until the fish becomes tender.
Place the prepared sea bream fish in platters and pour the aromatic sauce on the sides.
Enjoy your meal!
