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. Season with half the seasoned salt and pepper, then toss to coat. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) 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.)

While potato coins roast, add 6 tbsp mayo (dbl for 4 ppl) to a medium bowl. Set aside for 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, then spread remaining 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, 17-19 min.**

While barramundi roasts, trim snap peas. Zest, then juice half the lemon. Cut remaining lemon into wedges. Drain pickles. Very finely chop 2 tbsp pickles (dbl for 4 ppl).

Add chopped pickles, 1 tsp lemon juice (dbl for 4 ppl) and 1/4 tsp lemon zest to the bowl with mayo. (NOTE: Reference zest guide.) Stir to combine.

Heat a large non-stick pan over medium-high heat. When hot, add 1 tsp oil (dbl for 4 ppl), then snap peas. Season with salt and pepper. Cook, stirring often, until tender-crisp, 4-5 min. (TIP: You can skip this step if you prefer snap peas cold and crunchy for dipping!)

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