Time: 45 min
Wash the fillets and remove the fish bones.
Peel carrots and potatoes and cut into pieces. Fry the shallots in oil, add the carrots and potato and salt.
Add orange juice and reduce. Then pour the broth and cook until the vegetables are soft.
Roast the bream fillets in a non-stick pan and place in the oven at 160° for 10 minutes.
Toast the rye bread and allow to cool, then chop into crumbs.
Distribute the fillets on the plates, complete with cream and bread crumbs.