Redfish with Herb Crust and Roasted Potatoes

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

Wash the potatoes and cut them into sixths. Bring water to a boil in a pot and carefully pre-cook the potato pieces for 5 minutes. Then 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 (approx. 1 tbsp), lightly salt, and bake for approx. 25 minutes. Turn once halfway through. If they are not crispy enough yet, switch on the grill function for another 3 minutes.

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