Gilt-head bream with mustard sauce and roasted potatoes

Preheat the oven to 180 °C (grill function). Wash the baby potatoes and halve them. Line a baking sheet with parchment paper, spread the potatoes on it, drizzle with olive oil, and salt. Roast in the oven for approx. 30 minutes until golden brown.

Finely dice the onion and fry until golden brown in 2 tbsp sunflower oil. Pour in the cream, stir in the Dijon mustard, and lightly salt. Simmer over low heat for approx. 10 minutes until the sauce thickens. Pass the sauce through a sieve to achieve a creamy consistency, then stir in the medium-hot mustard.

Wash the fish fillets, pat them dry, and salt them on both sides. Heat the remaining sunflower oil strongly in a pan. Fry the fish first on the skin side for approx. 3 minutes, drizzle with lemon juice, then turn and cook for another 3 minutes until done.