Wash and dry all produce. Preheat oven to 425 degrees. Bring 11/4 cups water and a pinch of salt to a boil in a small pot. Zest lemon until you have 1 tsp zest, then cut into wedges. Finely chop cilantro.

In a small bowl, combine panko, half the zest, and 2 tsp fish seasoning (we sent more). Season with salt and pepper. Squeeze 2 tsp lemon juice into another small bowl, then whisk in a large drizzle of olive oil.

Once water is boiling, add rice to pot. Cover, lower heat, and reduce to a simmer. Cook until tender, 15-20 minutes. Remove from heat and keep covered until fish is ready.

Place broccoli on one side of a lightly oiled baking sheet. Season with salt and pepper. Pat fish dry with a paper towel, then place on other side of sheet and brush with lemon dressing. (TIP: Whisk dressing first if it has separated.) Gently press crust onto tops of fish to adhere. Roast in oven until fish is flaky and broccoli is lightly crisped, 15-20 minutes.

Once fish is done, fluff rice with a fork. Stir in remaining zest, a squeeze of lemon, and half the cilantro. Season with salt and pepper.

Divide rice and broccoli between plates. Top with fish. Sprinkle with remaining cilantro and serve with lemon wedges on the side for squeezing over.