Cook the potatoes on a large pot submerged in water for about 10-12 minutes until they are soft.
In a deep flat frying pan, melt the butter and add the chopped onion. Cook until it is golden brown.
Add the chopped garlic, white wine vinegar and plum tomatoes. When the mixture starts boiling, add the parsley. Keep warm.
Pour olive oil into a coated pan at medium-high temperature. Place a little salt on both sides of each sea bream fillet.
Place them skin-side down in the pan and cook until they’re browned and crisp. Cook for three minutes without interference.
Turn the fish over and cook for another 3 mins, before removing it from the pan.
Take a generous amount of your potatoes and spread them on a plate with the sauce. Place the sea bream cutlet on top and complete with remaining parsley sprinkled over.
Serving Suggestions: Serve with lemon wedges.