b'Potatoes (lemonherb roasted)Par-boil wedges in salted water until just tender. Drain; let sit to steam-dry 5 minutes and rough the edges by shaking.Toss with olive oil, lemon zest, a pinch of diced garlic & shallot, parsley and chives, salt & pepper, and a squeeze of lemon.Spread on a pre-heated hot tray; roast at 220C fan until deep gold and crisp (2535 minutes). Keep warm.Broccolini & TomatoesBlanch broccolini 4560 seconds in salted water; drain and pat dry.In a hot pan with a little olive oil, char broccolini until blistered; season with salt, generous pepper, and a squeeze of lemon. Hold warm.In the same pan, add a touch more oil; blister cherry tomatoes over medium-high heat until skins split. Season lightly; set aside.Fish (pan start / oven finish as needed)Pat skin very dry. Season both sides generously with salt and pepper 10 minutes before cooking.Heat a thin film of olive oil in a good non-stick or well-seasoned pan over medium-high.Lay fish skin-side down, press 10 seconds to prevent curl; cook until ~80% done on the skin side, flip and continue to cook for 30-40 seconds, then remove to rest.If the fillet is thick or the pan begins to stick, it can be transferred to a 180C oven to finish. Internal target: 4850C (will carry to ~52C after resting). If the skin needs more snap, return skin-up and give a brief grill (3060 seconds). Rest the fish 23 minutes.92'