Preheat the oven to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Medium dice the potatoes. Place on the sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 20 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Meanwhile, roughly chop the capers. Quarter and deseed the lemon(s). Halve the cucumbers lengthwise, then thinly slice. Halve, peel, and small dice the shallot(s). Pick the dill fronds off the stems; roughly chop the fronds. In a bowl, combine the sour cream, chopped capers, half the everything bagel seasoning, and the juice of 2 lemon wedges (or 4 wedges for 4 servings). Season with salt and pepper. In a separate bowl, combine the sliced cucumbers, chopped dill, the juice of the remaining lemon wedges, and as much of the diced shallot(s) as you'd like; season with salt and pepper.

Pat the fish dry with paper towels; season with salt and pepper on both sides. Season only on the skinless side with the remaining everything bagel seasoning. In a medium nonstick pan (or large for 4 servings), 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. Serve the cooked fish with the roasted potatoes and cucumber dill salad. Top the fish with the caper sour cream. Enjoy!

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