Gilt-head bream with Mediterranean vegetables

Scale and fillet the fish. Cut the two fillets with skin into smaller pieces and remove any bones. If no ready-made vegetable broth is used, cook a stock from the fish remains (head, bones) in salted water for approx. 20 minutes.

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

Peel the potatoes, cut them into approx. 1/2 cm thick slices and add them to the onions in the pan. Fry evenly on both sides.