Step 1

Position racks in the upper and lower thirds of the oven, and preheat to 425 degrees. Have ready 2 large sheet pans.

Step 2

Arrange the potatoes on one side of one of the sheet pans and drizzle with 1 tablespoon of the oil. Season with 1/4 teaspoon of the salt and toss to coat. Transfer the sheet pan to the upper rack in the oven and roast for 15 minutes.

Step 3

Remove the pan from the oven. Arrange the broccoli on the other side of the pan. Drizzle with 1 tablespoon of the oil, season with 1/8 teaspoon of the salt and toss to coat. Return the pan to the upper rack in the oven and roast for 5 minutes.

Step 4

Meanwhile, line the other large sheet pan with foil or parchment paper, and set the fish fillets on top. Drizzle with 2 teaspoons of the oil and use your hands to coat the pieces in the oil. Season with 1/8 teaspoon of the salt and the pepper.

Step 5

Place the fish on the lower rack and roast for 8 to 12 minutes, depending on the thickness of the fillets. The fish should be opaque and flake easily when pressed with the tines of a fork, and the vegetables should be tender and nicely browned.

Step 6

Meanwhile, in a small bowl or jar, whisk together the remaining 3 tablespoons of oil, the lemon zest and juice, tomato paste, water, honey, smoked paprika and the remaining 1/4 teaspoon of salt.

Step 7

To serve, divide the fish and vegetables among individual plates, drizzle with the sauce and garnish with the parsley.