Grilled red scorpionfish with sliced roast potatoes and sautéed organic vegetables

For the flatfish (lepidorhombus boscii):

• Preparing fish.
• Grilled fish (process).
• Chop the garlic into brunoise and fry.
• Grill the seasoned fish.

For the vegetables:

• Peel the carrots.
• Chop the beans and the carrot into julienne. Steam them until they are al dente.
• Wash the mushrooms and chop them into quarters. Sauté.
• Halve the cherry tomatoes.

Baker’s potatoes (sliced roast potatoes)

SERVING

• Heat the sliced roast potatoes and the vegetables.
• Grill the fish.
• Plate the potatoes on one half of the plate and the sautéed vegetables over them. on the other side of the plate, place the fish with a drizzle of olive oil.