Preheat oven to 200°C.
Combine breadcrumbs, 1 tsp crushed red chillies, 1 tsp crushed peppercorns, sea salt, lemon rind, 2 tsps lemon juice and 1 tsp olive oil in a bowl. Add 1 tbsp water and mix again.
Sprinkle sea salt and crushed peppercorns on the fish pieces. Drizzle 1 tsp lemon juice on top.
Grease a baking tray with 1 tsp olive oil. Coat fish pieces with breadcrumb mixture and place on tray. Sprinkle breadcrumb mixture on top of the fish pieces and pat them.
Drizzle 1 tsp olive oil on each piece and place tray in preheated oven. Bake for 6-8 minutes.
Roughly chop mint sprigs.
To make salsa, put tomatoes in bowl. Add mint leaves, sea salt, crushed peppercorns, remaining crushed red chillies, 1 tbsp lemon juice and 1¼ tsps oil. Mix well. Add honey and mix again. Set aside.
Put roasted fish on serving dish and place salsa along the side. Serve immediately.