Preheat your oven to 450°F. Start prepping when your oven comes up to temperature!

Bake the potatoes: Wash and cut the potatoes into ½-inch cubes. Toss them on a baking sheet with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through, until golden-brown, 25-30 mins.

Prep: Meanwhile, wash and dry remaining produce. Trim the ends off the green beans. Finely chop the cilantro. Cut the lemon into wedges. Mince or grate the garlic.

Blister the vegetables: Heat a drizzle of oil in a large non-stick pan over medium-high heat. Add the green beans, onion, and bell pepper and cook, stirring occasionally, for 7-8 mins until softened and slightly blistered. Add the garlic and cook for 30 secs until fragrant. Stir in half the chopped cilantro. Transfer vegetables to a plate.

Cook the fish: In a small bowl, stir the blackening seasoning with a pinch of salt, pepper and a drizzle of oil. Rub the mixture on both sides of the fish. Add the fish to the pan over medium heat and cook 3-4 mins per side, until cooked through.

Finish and serve: Plate the potatoes and blistered vegetables, then top with the blackened fish. Serve with lemon wedges, a sprinkle of the remaining cilantro, and enjoy!