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Ingredients
- 2 pcs sea bream fillet
- 2 tbsp olive oil
- 30 g butter
- 1 pc shallot
- 2 cloves garlic
- 80 g cherry tomatoes
- 1 handful basil
- 100 ml dry white wine
- 1 tbsp lemon juice
- salt to taste
- pepper to taste
- 300 g grenaille potatoes
- 0.5 pc red onion
- 1 handful fresh parsley
Steps
- 1Cut 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.
- 2Pat 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.
- 3Meanwhile, 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.
- 4Pour in the wine and let it simmer vigorously for a few minutes until the alcohol evaporates and a thick sauce forms. By this time, the fish should be fully cooked through but remain juicy.
- 5Finally, add the butter, chopped basil, and lemon juice, then stir into a creamy sauce.
- 6Mix the cooked potatoes with olive oil, the red onion cut into half-moons, and the finely chopped parsley. Lightly salt and toss together. Serve the sea bream with the potato salad.
