Don't turn the screen off while I am cooking
Roast the young chard and spinach quickly (1 minute) on olive oil, add a little bit of water, finely diced garlic, and potatoes you previously cooked. Season with salt and pepper. You have to briefly cook the spinach and chard that are not young in boiling water.
On a hot pan roast the sea bream fillets, first on the side with the skin and then on the meaty side. Cook the cream with added salt and pepper. Turn the fish fillet only when it detaches itself from the pan; otherwise, the skin sticking to the bottom of the pan will be damaged.
Serve on a plate: drizzle the cooked cream over chard and spinach, place the roasted fillets on the vegetables. Sprinkle some olive oil over the fish, and if you want, drizzle some more cream. You can serve aromatic dry white wine with the meal.