Sea Bream with Mediterranean Vegetables

Scale and fillet the fish. Cut the two fillets with skin crosswise into smaller pieces and remove the bones. From the fish remains (backbone, head, and fins), prepare a stock by cooking them in salted water for approx. 20 minutes, which will be used later.

Halve the cleaned Borettane onions and place them cut-side down in a pan with heated olive oil.

Peel the potatoes, cut them into slices approx. 0.5 cm thick, and add them to the onions in the pan. Fry evenly on both sides.