The wild chive crème fraîche can be made ahead or in the moment. In a medium bowl, combine the shallot, lemon zest and juice, and sea salt, and set aside for 5 minutes. Then, mix in the crème fraîche, herbs, and black pepper to taste. If needed, add the remaining tablespoon of lemon juice. Mixture should be thick enough to just drip off a spoon.

Preheat the oven to 425 degrees. Place the whole, scrubbed potatoes in a large pot and add enough cold water to cover the potatoes by 2 inches. Bring water to a boil. When water boils, add 1 tablespoon sea salt. Boil potatoes 10 - 14 minutes or until they are tender enough that a fork can easily pierce them. Drain and set aside to cool.

Set out a large rimmed baking sheet. Drizzle the pan with 1 tablespoon oil. Add the potatoes and toss to coat with the oil. Using a flat bottomed glass or a potato masher, smash the potatoes. If the potatoes crumble or break up, just use your hands to smush them back together. Brush potatoes with remaining oil or butter. Sprinkle each potato with a pinch of sea salt and pepper. Slide into the oven and roast 20 - 25 minutes, or until potatoes are crispy and golden on the edges.

Meanwhile, rinse and pat the fish dry. Arrange on a baking sheet. Drizzle each filet with olive oil, and a pinch each sea salt and pepper. Arrange the lemon slices around the fish. Set aside until ready to cook.

Just as the potatoes come out of the oven, set the broiler to high heat. When hot, slide the fish under the broiler and cook for 7 - 10 minutes, or until fish is just opaque and flakes easily. As fish cooks, keep a close eye as broilers can vary in intensity. If needed, cracking the oven door slightly can help to ensure the broiler stays at full power.

Arrange the potatoes, fish, and roasted lemons on warm plates. Add a lemon wedge and top with wild chive crème fraîche and a handful of microgreens or arugula.