John Dory, potato wedges and salsa verde

For the potato wedges:

500g potatoes

6 cloves of garlic

½ bunch of rosemary

2 tbsp rapeseed oil

For the John Dory:

4 x 130g fillets of john dory

2 tbsp rapeseed oil

Fine sea salt

For the salsa verde:

1 bunch flatleaf parsley

2 sprigs of mint

2 sprigs of dill

1 tsp capers

1 lemon, juice and zest

1 clove of garlic, minced

3 tbsp rapeseed oil

Sea salt