Gilt-head bream with mustard sauce

Preheat the oven to 180 degrees Celsius - grill function. Wash and halve the baby potatoes. Line a baking sheet with parchment paper, arrange the potatoes on it. Drizzle with olive oil and season with salt. Bake for about 30 minutes until golden brown.

Sauté finely chopped onion until golden brown in 2 tablespoons of oil. Pour in the cream, stir in French mustard, and season with salt. Let it simmer gently until thickened, about 10 minutes. Strain the sauce to create a creamy, thick, and smooth sauce. Finally, stir in whole grain mustard.

Wash and pat dry the fish. Season with salt on both sides. Heat the remaining oil. First, pan-fry the fish skin-side down. Drizzle with lemon juice. After about 3 minutes, flip the fish and pan-fry for another 3 minutes.