Sea Bream with Vegetables

Scale and fillet the fish. Cut the two resulting fillets with skin crosswise into smaller pieces, remove bones. From the fish remains (spine, head, and fins), prepare a broth by boiling them in salted water for about 20 minutes, which will be used later.

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

Peel the potatoes, cut them into rounds about ½ cm thick, and add them to the onions to sauté. Brown evenly on both sides.