Preheat oven to 240⁰C (220⁰C fan forced). Line a large baking tray with baking paper. In a large bowl toss oil, potatoes and garlic and season well with McCormick Sea Salt and Black Pepper. Place potatoes in a single layer on prepared tray and cook for 20 minutes, turning half way.
In a small bowl combine bread crumbs, lemon zest, KEEN’S Chilli Blend and McCormick Parsley Flakes, season well with McCormick Sea Salt and Black Pepper. Add lemon juice and butter and stir well. Spoon the breadcrumb mixture evenly between the fish portions and press on to the surface.
Remove tray from oven, push chips to one side of tray making room for the fish, place fish onto the tray and return to oven. Cook for a further 15 minutes or until potatoes are golden and fish is just cooked through. Serve with aioli and rocket lettuce.
Firm white fish such as ling or barramundi fillets are suitable, if your fish has skin, press the crumbs on to the skinless side and place skin side down on the oven tray.