Sea Bream with Tomatoes and Roasted Potatoes

Cut the potatoes into larger pieces, put them into a pot, and bring to a boil in a sufficient amount of salted water.

Pat the fish fillets dry and remove any bones if necessary. Heat a pan, once hot, add oil and let it heat up. Add the fillets skin-side down to the hot oil and fry for about 4 minutes.

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