Preheat oven to 375 degrees F.
Place the baby red skin potatoes in a pot of water with Kosher salt and boil until soft, approximately 20 minutes. Drain the potatoes, dry and place on a baking sheet lined with parchment paper. Using the bottom of a glass, smash the potatoes until they are almost flat and then brush with apple cider vinegar, olive oil and season with sea salt.
Place the potatoes in the 375 degree oven and immediately begin preparing the fish so their finish times will coordinate. (Total bake time for the potatoes is about 20 minutes).
Pat fish dry with paper towel. Combine the panko breadcrumbs with the parsley, basil, sea salt, ground pepper, tarragon, and sesame seeds. Using 3 bowls (1 for flour, 1 for the egg & water mixture and 1 for panko breadcrumbs with seasoning), coat each piece of fish with flour, dip into the egg mixture and then coat with seasoned panko crumbs.
With coconut oil in a sauté pan over medium high heat, carefully place each piece of fish into the heated oil, cooking for approximately 1 minute on each side. Once browned, place the fish on a baking sheet lined with parchment paper and transfer to the 375 degree oven for an additional 12-15 minutes. The potatoes should already have been in the oven approximately 5 minutes allowing for the potatoes and fish to be done minutes apart from each other and maintaining crispiness at serving. Plate and garnish with lemon.