Prepare the Fish: Pat the fish dry then descale and remove hidden pin bones if needed.

Slice the Potatoes: Peel the skin, cut the potato in half lengthwise then cut each half into fourths.

Prepare the Broccoli: Cut the broccoli in half lengthwise then cut off the individual florets.

Cut the Squash: Use a peeler to remove the outer skin, then crosswise cut the squash in half. Lengthwise halve each half again, then use a spoon to remove the seeds and strings.

Chop the Parsley: Remove the stems then bunch the parsley leaves together and thinly slice. Move the knife in a rocking motion over the sliced pile a few times, until it is finely chopped.

Season the Fish: Add 1/2 tbsp lime juice, 1/2 tsp salt, 1/2 tsp pepper, and 1/2 tsp garlic powder to 24 oz sea bass fillets. Dry rub all over the surface to evenly distribute the seasonings.

Microwave the Squash and Potatoes: In a microwave-safe bowl, put 10 oz butternut squash and 18 oz potatoes, cover with a plastic wrap then microwave at full power for 7 minutes.

Roast the Veggies: On a baking sheet lined with parchment paper, spread the microwaved squash, potatoes, and 8 oz broccoli. Place in the middle rack and roast at 450 °F for 15 minutes.

Make the Batter: In a plate or bowl, add 3/4 cup plain panko breadcrumbs then add 0.5 oz shredded parmesan cheese, 2 tbsp parsley, and 3 tbsp unsalted butter then mix until well-combined.

Dredge the Sea Bass: Dredge the seasoned fish over 2 tbsp all-purpose flour.

Egg Wash the Fish: Add the flour-covered fish into a bowl or plate with 1 medium egg and flip over once or twice to thoroughly cover the sides with the egg.

Cover the Fish With the Batter: Repeat the same motions with the pre-mixed breadcrumb and cheese batter.

Roast the Sea Bass: Line the baking sheet with parchment paper and put the crusted sea bass on. Place the sheet in the middle rack and roast at 425 °F for 15 minutes.

Serve: Remove the fish from the oven, transfer onto the serving plates along with the vegetables, and serve hot.