Preheat the oven to 180ºC and line a baking tray with baking paper.

Dice the potato into small cubes.

Transfer into a saucepan, add water, bring to a boil and leave to simmer for 10 minutes. Drain.

Transfer the potatoes onto a small baking tray. Drizzle with half the olive oil and season with salt and pepper. Bake for 20-30 minutes.

In a bowl, combine the bread crumbs, parmesan, lemon zest, garlic powder, parsley, salt and pepper. Add half of the olive oil and toss to combine.

Arrange the fish on the baking tray and season with salt and pepper. Divide the crumb mixture among the fish, pressing lightly so that it sticks.

Bake the fish for 10-12 minutes or until the crumb is golden and the fish is mostly opaque. Cooking time will depend on the thickness of the fillets.

Add the broccolini and peas to a saucepan, cover with water and bring to a boil. Boil for 5 minutes or until the colours brighten. Strain.

Serve the fish alongside the potatoes, broccoli and peas. Season with lemon juice.