Sea Bream with Tomatoes and Potatoes

Cut the potatoes into larger pieces, place them in a pot with plenty of salted water, and bring to a boil. Cook until soft, then drain.

Pat the fish fillets dry, and if necessary, remove any bones. Heat a pan, then pour in a little oil. Place the fillets skin-side down in the hot oil and cook for about 4 minutes.

Meanwhile, finely chop the shallots and garlic, and halve the tomatoes. Add the shallots and garlic to the cooked fish, season with salt and pepper, then sauté for another minute. Finally, add the cherry tomatoes and quickly heat through for one minute.