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Trim the fins of the fish and make diagonal incisions on the fish.
Prepare the dry rub by blending the dehydrated lemon rind and fruit, dry red chili flakes, dry onion flakes, paprika, smoked paprika, white pepper, and granulated garlic.
Add 3 tbsp cooking olive oil to 1 heaping tbsp of the dry rub, drizzle ¼ tsp honey, and stir into a sauce to be applied to the fish and vegetable bedding.
Arrange the cut vegetables (red bell pepper, red onion, jalapeño peppers) in a baking dish to create a bed for the fish.
Place the fish on top of the vegetable bed and apply the prepared sauce over the fish and vegetables.
Broil/grill the fish in the oven at 500°F for 10 minutes on each side, then bake at 400°F for 20 minutes.
For the roasted potatoes, cut the potatoes into desired sizes, and cook them in a skillet over medium heat with ¼ cup water until fork-tender.
Add 2 tbsp cooking olive oil, ¼ tsp salt, ½ tsp all-purpose seasoning, ¼ tsp freshly crushed black pepper, and 2 tbsp unsalted butter to the potatoes. Toss to coat.
Mince 1 clove of garlic and add it to the potatoes. Garnish with chopped parsley.