Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Roughly chop the capers. Quarter and deseed the lemon. Cut the potatoes into 1/2-inch rounds. Cut off and discard any stem ends from the green beans; cut into 1-inch pieces. Halve the tomatoes. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the chopped capers, mayonnaise, and the juice of 2 lemon wedges.

Line a sheet pan with foil. Transfer the potato rounds to the foil. Drizzle with olive oil and season with salt, pepper, and the seasoning. Toss to coat and arrange in an even layer. Roast 19 to 21 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the green bean pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the halved tomatoes and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat; stir in the juice of 1 lemon wedge. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

Pat the fish dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Turn off the heat; evenly top the fish with the juice of the remaining lemon wedge. Serve the cooked fish with the cooked vegetables and roasted potatoes. Top the fish with the caper mayo. Garnish with the sliced green tops of the scallions. Enjoy! 

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.