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Preheat your oven to 400°F (200°C). Lightly grease a baking dish with olive oil.
Pat the fish fillets dry and rub them with olive oil, garlic, oregano, paprika, red pepper flakes, salt, and black pepper.
Arrange the sliced zucchini, red onion, cherry tomatoes, and olives in the baking dish. Nestle the seasoned fish fillets among the vegetables. Top each fillet with thin lemon slices.
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper. Drizzle over the fish and vegetables.
Bake uncovered for 18-20 minutes, or until the fish flakes easily with a fork and the vegetables are tender.
Remove from the oven and sprinkle with fresh dill or parsley. Serve with extra lemon wedges for a zesty touch.