Wash the potatoes and clean them thoroughly with a brush, then pre-cook them for a few minutes. After cooking, cut into small cubes. Preheat a large pan, fry the potato cubes in plenty of olive oil over high heat, then sauté over low heat. Add the chopped thyme, a little rosemary, a leaf or two of sage and the minced garlic.
At the same time fry the saithe in a pan with a little olive oil, fresh thyme, sage and a sprig of rosemary, then cook slowly. The cooking time for the fish is around 10-15 minutes.
When the potatoes start to brown nicely, the sliced spring onions and the pitted olives with the herb potatoes, keep the vegetables moving.
Just before the fish is cooked, add a bit of butter to the pan so that it gets a nice brown crust.
Finally add the tomatoes and the finely chopped basil to the potatoes.
Season the dish with salt and pepper. Arrange everything on a plate, garnish with fresh herbs and enjoy with a chilled “Grüner Veltiner”.