1. Preheat the oven to 400 F and set a large baking tray aside. Slice the potatoes lengthwise, then again, until you have 12 wedges that are roughly the same size. Place the potatoes in a large bowl.
2. In a small dish, combine the olive oil, garlic powder, onion powder, salt, paprika and ground pepper together. Drizzle the olive oil mixture all over the potatoes, stirring to coat. Place the potatoes on the baking sheet and place in the oven for 15 minutes.
3. After 15 minutes, remove the potatoes and give them a stir. Turn the oven up to 450 F and make space for the fish fillets on the baking tray. Place the fish on the baking tray next to the potatoes, and place the tray back into the oven. Bake for 25 minutes, removing the tray halfway through the baking time to flip the fish and stir the potatoes one more time. Remove and let the fish and potatoes cool for 5 minutes.
4. While the fish and potatoes are cooking, prepare the lemon-garlic aioli by mixing all of the ingredients together in a small bowl.
5. To assemble the crispy fish burgers, spread each half of a burger bun with the lemon-garlic aioli. Place a lettuce leave on top of one half, followed by a slice of tomato, and slice of cheese. Place 1-2 baked fish fillets on top of the cheese, followed by a pickle slice and the other burger bun half. Serve immediately, with the oven-roasted potato wedges and lemon-garlic aioli for dipping.

Leftovers can be stored in the fridge, unassembled. Reheat the fish fillets in the microwave or oven before assembling the burgers!