Preheat oven to 200°C/180-90°C fan-forced.

1. Place fennel and carrots in a single layer in the baking dish. Drizzle with oil, season with salt and pepper and bake for 10 minutes.
2. Meanwhile, combine the breadcrumbs, lemon rind/zest, and butter in a bowl.  Place fish skin side down on a plate and drizzle over half of the lemon juice and season with salt and pepper. Press the breadcrumb mixture evenly over top of each piece of fish.
3. After 10 minutes of baking vegetables, remove the vegetables from the oven. Drizzle remaining lemon juice over vegetables and place the prepared fish on top. Scatter any remaining breadcrumb mixture over vegetables. Bake for 20 minutes or until crumbs are golden and the fish is just cooked through. (The flesh will break away easily with a fork.)
4. Whisk together the extra virgin olive oil, vinegar, and season to taste. Place tomatoes and parsley in a bowl and combine with the dressing.
5. Serve fish with vegetables and salad and drizzle over any juices from the baking dish.