Sea Bream with Tomatoes and Roasted Potatoes

Cut the potatoes into larger pieces, place them in a pot with plenty of salted water, and bring to a boil. Pat the fish fillets dry and remove any bones. Heat a pan, then add the oil. Place the fillets in the hot oil, skin-side down, and fry for approximately 4 minutes.

Meanwhile, finely chop the shallot and garlic, and halve the tomatoes. Add the shallot and garlic over the fried fish, season with salt and pepper, and cook for another minute. Finally, add the cherry tomatoes and quickly heat them for another minute.

Pour in the wine and let it simmer for a few minutes until the alcohol completely evaporates and a slightly thick sauce forms. At this point, the fish should be fully cooked but remain juicy.