Sea bass: Lay the fillets skin-side down on a flat surface. Use your finger and feel down the fillets lengthwise to check for pin bones. If you can feel the tips, press on the flesh gently and use tweezers to pull the bones out. Turn the fillets over and score the skin three to four times.

Potatoes: Wash thoroughly under cold running water, and rinse multiple times to remove the dirt. Use a potato peeler and peel away from one end of the potato to the other in one motion. Cut the potatoes into small wedges.

Cherry tomatoes: Wash gently under cold running water.

Asparagus: Remove the woody ends at the bottom of the asparagus with your hands. They will snap right off with a bit of pressure. Wash under running water.

Lemon: Slice off the top and bottom of the lemon. Stand the lemon up vertically and cut it in half. Remove the seeds. Slice to your desired thickness.

Parsley: Wash under running water and bunch it together on the cutting board. Chop finely with a knife.

Cook the potatoes: Season 26 oz potatoes with 2 tbsp butter and 1/4 tsp salt. Cook in the microwave for 10 minutes.

Season the sea bass: Rub 26 oz sea bass with 2 1/2 tbsp olive oil, 1/2 tsp pepper, 1/2 tsp garlic powder, 1/2 tbsp lemon juice, 1/4 tsp salt, and 1 tsp Cajun seasoning. Mix well.

Bake the potatoes: Take them out of the microwave and place them on a lined baking tray. Bake at 475 °F for 15 minutes.

Bake the sea bass and other vegetables: Take the potatoes out and place them on one side of the baking tray. Add 6 oz cherry tomatoes, 8 oz asparagus, and sea bass fillets and bake at 475 °F for another 20 minutes.

Serve: Take everything out of the oven and start plating. Sprinkle with 2 tbsp parsley and decorate with 2 oz lemon slices. Enjoy.