Perch fillets on crisp potato rounds

A very simple dish, but freshly caught Garda perch and a few herbs guarantee a lovely result.
INGREDIENTS
PERCH FILLETS
SAGE
ROSEMARY
DRIED TOMATOES IN OIL
POTATOES
GARLIC
EXTRA VIRGIN OLIVE OIL
BUTTER
SALT
PEPPER
I peel the potatoes, slice thinly with a mandoline, wash and dry.
I arrange slightly overlapping in round shapes on an oiled, parchment-lined tray. I add salt, pepper, rosemary and sage and bake at 180°C until cooked and coloured.Meanwhile, I put butter, sage, rosemary and a garlic clove in a frying pan.When the butter melts, I quickly brown the perch fillets on both sides, adding salt and pepper.I remove the potatoes from the oven.I arrange the fillets like spokes.I add dried tomatoes, drizzle with oil and serve hot.