Gilt-head Bream with Tomatoes and Potato Salad

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

Pat the fish fillets dry and remove any bones if necessary. Heat a pan and add the oil. Place the fillets skin-side down in the hot oil and fry for about 4 minutes.

Meanwhile, finely chop the shallot and garlic and halve the tomatoes. Add the shallot and garlic to the fried fish, season with salt and pepper, and sauté for another minute. Finally, add the cherry tomatoes and briefly heat through.