Season individual fish with salt and pepper. Sprinkle on desired amount of greek seasoning. In a small skillet, heat 1 teaspoon olive oil on medium heat. Place fish in pan skin side up and cook for 4-5 minutes. Flip and cook and additional 4-5 minutes. Add a splash of vegetable broth to pan if you have it. Remove fish from pan, sprinkle it with some lemon zest and a little fresh lemon juice.

For the roasted vegetables, preheat oven to 400 degrees. Add 12 ounce bag of vegetables to pan. Drizzle with 1 tablespoon olive oil, season with salt and pepper. Roast for 15-20 minutes, half way through add minced garlic. Remove vegetables from oven, add lemon zest and squeeze fresh lemon juice and toss to combine. Sprinkle with shredded Parmigiano Reggiano cheese (optional).