Clean the potatoes and chop into wedges, pop into a bowl and drizzle over 2 teaspoons of oil and a good pinch of salt and pepper. Toss the potatoes in the oil and seasoning then spread onto a lined baking tray and bake in the oven for 20-25 minutes.
Whilst the potatoes are cooking, finely chop the herbs and mix with the breadcrumbs, lemon zest and seasoning. Brush the fish with the remaining oil and coat the fish in the herby breadcrumbs. Add to the potatoes after their first bake, turning the wedges and cooking the fish and the wedges for a further 15-20 minutes.
Meanwhile, wash the spring greens and roughly chop. Cook the peas greens in salted boiling water for a couple of minutes.
Serve the fish and wedges with the vegetables and a good pinch of chilli flakes and a squeeze of lemon juice.
