Pan‑fried Fish Fillet with Potatoes and Onions

Ingredients

• 600 g waxy potatoes
• 6 shallots
• 2 red onions
• 600 g sea bass fillets (4 fillets)
• 30 g spelt whole‑grain flour (2 tbsp)
• 4 tbsp olive oil
• Salt
• Pepper

Instructions

1. 1.

   Peel the potatoes and slice them thinly or grate. Peel the shallots and onions; cut onions into rings, shallots into slices.

2. 2.

   Rinse the fish under cold water and pat dry. Coat in flour. Heat half the olive oil in a non‑stick pan and fry the potatoes over medium heat until golden brown. Add onions and shallots, season with salt and pepper, and continue cooking until the onions are translucent.

3. 3.

   Meanwhile, heat the remaining olive oil in another pan and cook the fish fillets for about 3 minutes on each side. Season with salt and pepper.

4. 4.

   Distribute the potato mixture and fish onto four plates and serve immediately.