1.Preheat oven to 200°C (180°C fan-forced). Combine potato, fennel, onion, garlic and oil in a roasting pan. Season. Bake for 20 minutes or until almost tender.
2.Add tomato to vegetables; toss to combine. Place fish on top of vegetable mixture. Drizzle with extra oil, zest and juice. Season.
3.Bake for 10 minutes or until fish is cooked and vegetables are tender. Serve with salad and lemon wedges.