Cut the fish, removing its bones, and slice it into 4 pieces of 150g each. Sear it over high heat in a non-stick frying pan only on the skin side. Add some thyme.
Wash the agretti and blanch them in salted water for 2 minutes. Drain them and let them dry on a peace of cloth. Create 4 “nests”out of the vegetables and sear them in a pan with olive oil and salt.
Blend the remaining agretti in a mixer with about 500cl of cold water. Filter with a strainer and season with salt and lemon.
Toast the almonds in the oven for about 5 minutes at 200 degrees, and then cut them into strips.
Finish cooking the sea bream in the oven together with the agretti “nests” for 5 minutes at 200 degrees.
Warm up the blended agretti mixture without overheating it.
Serve in a bowl, placing the seared agretti ‘nests’ at the bottom, then adding the sea bream on top with the skin facing upwards.
Pour over the liquid agretti and finish the dish with the almonds and a few sprigs of thyme.