Sea Bream with Mustard Sauce and Roasted Potatoes

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

Finely dice the onion and sauté in 2 tbsp of sunflower oil until golden brown. Pour in the cooking cream, stir in the Dijon mustard, and season lightly with salt. Simmer over low heat for about 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 dry, and season with salt on both sides. Heat the remaining sunflower oil in a pan over high heat. Fry the fish skin-side down first for about 3 minutes, drizzle with lemon juice, then turn and cook for another 3 minutes until done.