Redfish with Herb Crust and Roasted Potatoes

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

Wash the potatoes and cut them into wedges. Bring water to a boil in a pot and pre-cook the potatoes for about 5 minutes. Drain the water, let the potatoes drain well, and place them on a baking sheet lined with baking paper. Drizzle with some of the olive oil, lightly salt, and bake in the oven for about 25 minutes. Turn them once halfway through. If they are not brown enough, briefly switch on the grill function.

For the herb crust, mix the grated cheese, breadcrumbs, the remaining olive oil, and the finely chopped herbs.