Herb-crusted baked red snapper with 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, then carefully add the potatoes and cook for 5 minutes. Drain them, let them drip dry, and spread them out on a baking tray lined with baking paper. Drizzle with a little olive oil, lightly salt, and bake for 25 minutes. Turn them halfway through. If they don't brown enough, switch the oven to grill mode for the last 3 minutes.

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