Wash and dry all produce. Preheat the oven to 400 degrees. Thinly slice the potatoes into 1/8-inch rounds. Place in a single layer on a lightly oiled baking sheet. Season with salt and pepper. Drizzle with oil and turn to coat. Place in the oven for 20-25 minutes, flipping once, until golden brown.

Shuck the corn before cutting the kernels of the cob. Halve the grape tomatoes. Finely chop the chives. Trim and cut the green beans into 1/2-inch pieces.

Cook the succotash: Heat a drizzle of oil in a large pan over high heat. Add the corn, green beans, and tomatoes. Cook, tossing, for 3-4 minutes, until tender. Season with salt and pepper. Remove from the pan and set aside.

Heat 1 Tablespoon butter in the same pan over medium-high heat. Pat the rockfish dry with a paper towel. Season on all sides with the Bayou seasoning, salt, and pepper. Add the fish to the pan. Cook 3-4 minutes per side, until opaque and just cooked through.

Finish and plate: Stir half the chives into the succotash. Plate the roasted potatoes alongside the succotash. Top with the Bayou-spiced rockfish, and sprinkle with the remaining chives. Enjoy!