Gilt-head Bream with Mustard Sauce | Light & Elegant

Preheat the oven to 180 degrees (grill function). Wash and halve the potatoes. Line a baking tray with baking paper, spread the potatoes on it, drizzle with olive oil and salt. Bake in the oven for approx. 30 minutes until golden brown.

Fry the finely diced onion in 2 tbsp sunflower oil until golden brown. Add the cream, stir in the Dijon mustard and salt. Simmer over low heat for approx. 10 minutes until the sauce thickens. Strain the sauce through a sieve to obtain a creamy and smooth consistency. Finally, stir in the medium-hot mustard.

Wash and pat the fish dry. Salt on both sides. Heat the remaining oil in a pan. Fry the fish first on the skin side. Drizzle with lemon juice. Turn after approx. 3 minutes and fry for another 3 minutes.