Pan-Fried Sea Bass

Score the bottom of the tomatoes with a cross-hatch, drop into boiling water for less than 1 minute, drain and peel. Cut into wedges and remove the seeds. Arrange the tomato wedges on a baking sheet, drizzle with a little oil, sprinkle with salt and sugar and flavor with a few sprigs of thyme. Bake at 350 °F for 8-10 minutes.|Remove the tomatoes from the oven, sauté for 1-2 minutes in a pan with a drizzle of oil, 1 tablespoon of tomato paste, the olives, 5-6 lemon slices and sliced almonds; then douse with 2 tablespoons of white wine and continue cooking for 2-3 minutes. Remove the head and tail from the sea bass; in the end, you should have one 2-lb piece of fish.|Grease a wide pan with a thin layer of oil and brown the sea bass for 10 minutes per side. Remove from the heat and cover with another pan used as a lid; this will create a little moisture inside and allow it to cool gently. Transfer the sea bass to a serving platter, add the tomato, olive and almond sauce and serve.