Bream Stuffed with Shrimp and Vegetables

Remove the guts and scales from the bream and fillet it. Shell the shrimp and devein them, then cut them in half lengthwise. Add salt and pepper, cover them with plastic wrap and place them in the refrigerator while you prepare everything else. Peel the potato and slice it. Dice the carrot, celery and onion and sauté them in a pan with 2 tablespoons of oil for 2 minutes, then add half a glass of white wine. Let it evaporate for 1-2 minutes and then set the vegetables aside, also keeping the sauce from the pan. Brown the potato slices for 2-3 minutes using the same pan, then add salt and remove from heat. Place a bream fillet skin-side down in a baking dish, add salt and pepper, then cover it with potato slices, some diced vegetables and shrimp. Close it like a sandwich using the second fillet, skin-side up, add more salt and pepper and a drizzle of oil and bake at 350°F for about 15 minutes.