Pan-fried sea bream fillets and potatoes

To prepare pan-fried sea bream fillets and potatoes, start by thoroughly washing the potatoes 1; cut them into roughly 0.2 inch slices, without peeling 2. Place them in a bowl and season with salt 3, black pepper and oil.

Add the peeled garlic clove too, along with the thyme and rosemary sprigs 4. Place the potatoes in a large pan and cook on a medium to low flame for around 30 minutes. Try not to turn them over to avoid breaking them up: sauté them only. Clean the sea bream in the meantime. Gut and descale the fish using the special tool 6, or a knife, using the blunt side.

Place the sea bream on a cutting board 7 and cut the first fillet using a knife 8. Turn the fish over and cut the other fillet out. Trim both fillets to remove the part under the belly 9.

Use special tweezers to remove any spines too 10. Once the potatoes are soft and have browned 11, place them in a container and leave them to one side 12.

Place a drizzle of oil in the same pan you used to cook the potatoes and place the sea bream fillets in the middle 13. Cook for around 10 minutes on a low flame and gently turn the fillets over half way into the cooking time 14. Add salt and pepper to taste 15.

Add the potatoes 16 when the fillets are done 17. Heat them up 18 and serve your pan-fried sea bream and potatoes!