Redfish with Herb Crust and Roasted Potatoes

Preheat the oven to 220 °C top/bottom heat.

Wash the potatoes and cut them into sixths. Bring water to a boil in a pot and carefully add the potato pieces. Parboil for 5 minutes, then drain and let them drip well. Place the potatoes on a baking sheet lined with parchment paper, drizzle with some of the olive oil (approx. 1 tbsp), lightly salt, and bake for approx. 25 minutes until golden brown. Turn them once halfway through the baking time.

For the herb crust, mix the grated Grana Padano, breadcrumbs, the remaining olive oil, and the finely chopped herbs in a small bowl.