Recipe for Bream with Sage-Scented Butter served with Spiced Vegetables and Potatoes

Preheat the oven to 200°C (180°C for fan oven) and take the butter out of the refrigerator. Peel the potatoes or wash them thoroughly, then cut them into wedges of 1.5-2 cm. In a small bowl, mix a drizzle of olive oil with 1/2 teaspoon of curry per person (it's spicy! Adjust to your taste). On a baking sheet lined with parchment paper, toss the potatoes with the curry oil. Season with salt and pepper. Bake for 30-35 minutes, stirring halfway through cooking.

Meanwhile, finely chop the garlic and sage. Chop the shallot. Cut the leek into thin rings. Clean the mushrooms with a damp paper towel, then slice them.

Heat a drizzle of olive oil in a pan over medium heat and sauté the shallot and half of the garlic for 1-2 minutes. Add the leek, mushrooms, and white balsamic vinegar, and cook for 5-7 minutes over low heat. Season with salt and pepper.

In the meantime, mix the butter, sage, and remaining garlic with a fork in a small bowl. Pat the fish dry with paper towels.

To finish, heat 1/2 tablespoon of sage butter per person in a skillet over medium heat. Cook the fish fillets for 2-3 minutes skin-side down. Lower the heat, flip the fillets, and cook for 1 minute flesh-side down. Season with salt and pepper. Add the remaining sage butter and 1 tablespoon of water per person to the skillet and cook for 1 more minute.