Preparation

1. 1

   Step 1 of 8: Defrost the sea bream fillets and check that there are no remaining bones, then pat them dry gently with kitchen paper.

2. 2

   Step 2 of 8: Heat a large non-stick skillet with a drizzle of extra virgin olive oil and a whole garlic clove.

3. 3

   Step 3 of 8: Add the cherry tomatoes cut in half, season lightly with salt, and cook them until they begin to release their juices.

4. 4

   Step 4 of 8: Add the potato cut into thin slices and let it soften for a few minutes in the seasoning.

5. 5

   Step 5 of 8: Lay the sea bream fillets in the pan and brown them gently, then deglaze with the white wine.

6. 6

   Step 6 of 8: Cover with a lid and continue cooking for a few minutes, until the fish is tender and cooked through.

7. 7