Codfish filet and potatoes with rosemary and thyme

Heya everyone, it's cooking bearkitty  ghostbear2k.
Today I have something fishy for you. *chuckles*
Personally I like fish (I don't like the fish bones tho ^.^' ), but I don't like it when the fish died twice. ;)
Unlike "normal" meat, fish doesn't have a lot of connective tissue, so you don't need to cook it too long. Keep the time in the pan short, don't overcook it so it doesn't fall apart or it gets dry.
Alright, let's get started...

Ingredients (serves 2):
Approx. 500g Codfish filets with skin
Approx. 600g waxy potatoes (or a bit more, if you're more hungry ;) ). Take organic potatoes if you can.
4-5 garlic cloves
4 large twigs of rosemary
4 twigs of thyme
Chives (as much as you like)
Butter
Olive Oil
Freshly ground pepper
Salt (Fleur de Sel or pyramide salt would be greatest choice, but you can take any salt you like)
(optional Lemon juice)

Preparation:

For the potatoes:
Wash thyme and rosemary twigs. Remove the leafs from 3 of the twigs each and cut them roughly. Doesn't have to be very fine. Peel garlic gloves, take 3 or 4 of them and crush the a bit with the broad side of your kitchen knife. Put herbs and garlic into a small bowl, pour in about 5 tbsp of olive oil and mix. Let it sit for a moment, so the essential oils and the taste can begin to transfer into the oil.
Wash the potatoes thoroughly, don't peel them. Dry them off with a paper towel, then cut them into wedges.
Mix together potato wedges, oil, herbs and garlic in a bowl and let it sit for about half an hour.
Stir every now and then.
Pre-heat your oven to 200°C.
Place the potato-herb mixture on a baking tray, covered with a sheet of baking paper. You can place a sheet of aluminium foil on the baking tray, so it won't get oily.
Sprinkle some sea salt on the potatoes and bake for 30-40 minutes until they are done, browned and slightly crispy.
Place it on some paper towels before serving, to remove the excess oil.

For the fish:
While the potatoes are baking, wash the fish carefully and tap it dry with some paper towels.
Use some forceps to remove any remaining fish bones. The best way to do this, is to gently run your finger lengthwise over the fish. You will feel if there are still some fish bones left.
Take the remaining garlic cloves, crush them with your knife and place them in a non-stick pan, together with the remaining thyme, rosemary, a bit of butter and a dash of olive oil.
Heat up the pan, then place the fish into the pan, skin-side down and fry it for several minutes on medium heat, until the skin gets brown. You can see some of the skin getting brown on the sides of your filets if it's about ready.
Turn down the heat, then flip the filets over, very carefully. Make sure they do not break.
Let them sit for a minute, then remove the pan from the heat. The low heat and then the remaining heat from the pan should gently cook the fish until it is done. It should remain very slightly glassy in the center.
This will ensure the fish will remain soft and juicy.

Top your filets with a bit of chopped chivels, a little salt and freshly ground pepper. Sprinkle with dash of lemon juice if you like.
Serve with the herbed potatoes and a nice salad.
Enjoy :)