Redfish with Herb Crust and Roasted Potatoes

Preheat the oven to 220 °C with top and bottom heat.

Wash the potatoes and cut them into sixths. Bring water to a boil in a pot on the stove, and once hot, carefully add the potato pieces and boil for 5 minutes. Then drain the water, let the potatoes drip dry, and arrange them on a baking tray lined with baking paper. Drizzle with oil, lightly salt, and bake for 25 minutes. Stir halfway through. If the potatoes do not brown to the desired color in the given time, turn on the oven's grill function to medium and bake for another 3 minutes.

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