Wash and dry produce.

Halve potatoes lengthwise (quarter any larger potatoes); place in a medium microwave-safe bowl. Season with a pinch of salt and cover with plastic wrap. Microwave until tender, 5-6 minutes (you’ll finish the potatoes in Step 3).

While potatoes cook, trim green beans if necessary. Trim and quarter radishes. Quarter lemon. Pick and finely chop fronds from dill. 

Pat barramundi* dry with paper towels and season flesh sides with half the garlic powder (you’ll use the rest later), salt, and pepper.

Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add barramundi, skin sides down, and cook until skin is crispy, 4-5 minutes.

Flip and cook until barramundi is opaque and cooked through, 2-3 minutes more. Turn off heat.

Meanwhile, heat a drizzle of oil in a second large pan over medium-high heat. Add green beans, radishes, cooked potatoes, remaining garlic powder, a pinch of salt, and pepper. Cook, stirring occasionally, until veggies are browned and tender, 5-7 minutes.

Turn off heat. Stir in half the garlic herb butter until melted and combined. 

Divide veggies between shallow bowls; top with barramundi and lemon-dill sauce. Serve with garlic herb toast and any remaining lemon wedges on the side.