White Bream with Scented Almonds

Thinly slice the rind of a lemon. Wash the plums, remove their pits and split them into 4 wedges. Peel the onion, cut it into 4 wedges and break the pieces up. Chop the needles of a sprig of rosemary and the leaves from a sprig of thyme and mix them with the almonds and lemon rind. Heat 2 tablespoons of oil in a pan and cook the white bream fillets skin-side down for about 3 minutes, then turn them and cook for 1 more minute. 

Transfer the bream fillets to a dish and use the same pan to cook the almonds with the herbs and lemon rind for a few minutes, tasting for salt, then spread the mixture over the bream fillets. Heat 2 tablespoons of oil in a pan and sauté the onions over high heat for about 3 minutes; add the plums, taste for salt and continue cooking for another 2 minutes. Puree everything along with 1 ladle of vegetable broth to obtain a sauce. Wash the radishes and cut them in half. Serve the bream fillets with the onions and radishes, accompanied by the plum sauce.