INGREDIENTS

1 bream
50g of almonds
3 sage leaves
some butter
3 potatoes
Salt and pepper
3 tablespoons of port
70 ml of oil

PREPARATION

Clean and dry the fish, sage and potatoes. Cut the potatoes into thin slices.

Crush the almonds in a biker with the sage. Then add the port and a drizzle of olive oil and mix well.

Grease a dish with butter. Place the sea bream and add salt and pepper. Cover with the mixture of port, almond oil and leave to soak for two hours.

Preheat oven to 180 degrees. Place the bream above the thinly sliced ​​potatoes and add the remaining liquid from the marinade. Let bake for 40 minutes.