In a large bowl, add the sliced potatoes, 2 tbsp olive oil, 1 tbsp thyme, 1 tbsp oregano, rosemary, salt, pepper, garlic powder, and 1 zested lemon. Mix well with hands.

Arrange on a parchment-lined baking sheet, into 4 groups. 2 rows of 4 layered somewhat on top of each other. Bake in the oven for 20 minutes until it starts to get crispy then remove.

While potatoes are cooking, in the same bowl, add the asparagus and season with salt and pepper, and 1/2 of lemon zest. set aside.

On a plate, add the cod and pat them dry with a paper towel.

Season cod, with more salt, pepper, and garlic powder.

Add the remaining 1 tbsp of thyme and 1 tbsp of oregano.

Then add the remaining 1/2 of lemon zest and top with a little ghee. Top with lemon slices.

Once potatoes are cooked, remove and top each potato group with the cod and arrange the asparagus all around.

Finish baking for about 10 minutes or until the cod starts to flake.

Remove and allow to cool for 5 minutes and enjoy. Feel free to squeeze some lemon or add some more salt and pepper if needed.