Preheat your oven to 200°C.

Wash and cut the potatoes and sweet potato into strips or wedges.

Wash and core the bell peppers, then slice them into strips.

Peel and slice the red onion.

Pat the Goldbrass dry with paper towels. If using whole fish, you can make a few diagonal cuts on each side.

Place the potato and sweet potato wedges in a large bowl. Drizzle with about 2 tablespoons of olive oil. Sprinkle with salt, black pepper, garlic powder, rosemary, and thyme. Toss well to coat evenly.

Spread the seasoned potatoes in a single layer on a baking sheet. Roast in the preheated oven for about 25-30 minutes.

While the potatoes are roasting, season the Goldbrass generously with salt, black pepper, smoked red pepper, and oregano on both sides. Place the fish on a separate baking sheet or add it to the potato tray after the first 20 minutes. Drizzle the fish with about 1 tablespoon of olive oil.

In a large pan, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the sliced red onion and bell peppers. Sauté for about 10-15 minutes, stirring occasionally, until the vegetables are tender-crisp and slightly browned.

Bake the Goldbrass for another 15-20 minutes, or until cooked through and flaky. The exact time will depend on the size and thickness of the fish. The potatoes should be tender and golden brown by now as well.

Serve the baked Goldbrass with the roasted potatoes and sautéed vegetables. Cut the lemon into wedges and squeeze a little bit of fresh lemon juice over the fish just before eating.

Enjoy this super delicious Mediterranean Goldbrass with Roasted Potatoes and Sautéed Veggies. A simple yet flavorful meal that brings the taste of the Mediterranean to your table.