Bruschetta with Adriatic Queen sea bass and fennel pâté with truffles

1. Toast the bread in a toaster or on a frying pan until golden brown and crispy.
2. Spread a layer of sea bass and fennel pâté with truffles on each slice.
3. Place a few leaves of fresh arugula on top of the pate, then sprinkle everything with roughly chopped toasted almonds, which will add crunch and a nutty note.
4. Drizzle lightly with olive oil and a few drops of lemon juice for extra freshness.
5. Finally, season with salt and freshly ground black pepper to taste and serve immediately.