Before starting, preheat the oven to 450˚F. Wash and dry all produce. Zest Guide for Step 4: 1/4 tsp mild, 1/2 tsp medium and 1 tsp zesty! Cut potatoes into 1/4-inch rounds. Add potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with half the seasoned salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-24 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)

Meanwhile, measure out 2 tbsp mayo (dbl for 4 ppl) to coat barramundi. (NOTE: Reserve remaining mayo for DIY tartar sauce in step 4.)Combine breadcrumbs and 1 tsp oil (dbl for 4 ppl) in a small bowl. Pat barramundi dry with paper towels, then place on another parchment-lined baking sheet, skin-side down. Season tops of barramundi with remaining seasoned salt and pepper. Spread measured mayo over top. Top with breadcrumb mixture, pressing down gently to adhere. Roast in the top of the oven until breadcrumbs are golden and barramundi is cooked through, 14-17 min.**

Meanwhile, halve zucchini lengthwise, then cut into 1/2-inch half-moons. Zest, then juice half the lemon. Cut remaining lemon into wedges. Drain pickles. Very finely chop 2 tbsp pickles (dbl for 4 ppl).

Add reserved mayo, chopped pickles, 1 tsp lemon juice (dbl for 4 ppl) and 1/4 tsp lemon zest to a medium bowl. (NOTE: Reference zest guide.) Season with pepper, then stir to combine.

Heat a large non-stick pan over medium-high heat. When hot, add 1 tsp oil (dbl for 4 ppl), then zucchini. Season with salt and pepper. Cook, stirring often, until tender-crisp, 4-5 min.

Divide barramundi, potato coins, zucchini and remaining pickles between plates. Serve DIY tartar sauce alongside for dipping. Squeeze a lemon wedge over top, if desired.