Gilt-head bream with Mediterranean vegetables and ciabatta

Scale and fillet the fish. Cut the two fillets with skin into smaller pieces and remove any bones. From the fish remains (backbone, head, and fins), cook a stock in salted water for about 20 minutes, which will later be used for deglazing.

Halve the Borettane onions and sauté them cut-side down in a pan with hot olive oil.

Peel the potatoes, cut them into slices about 0.5 cm thick, and add them to the pan with the onions. Sauté until evenly golden brown on both sides.