• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim green beans if necessary. Trim and thinly slice scallions, separating whites from greens. Dice tomato into 1/4-inch pieces. Zest and quarter lemon.

• Toss green beans on a baking sheet with a drizzle of oil, half the garlic powder (you’ll use the rest later), salt, and pepper. Roast on top rack until tender and browned, 12-15 minutes.

• While green beans roast, in a small pot (medium pot for 4 servings), combine rice, scallion whites, stock concentrate, 3/4 cup water (11/2 cups for 4), and a pinch of salt; bring to a boil. Once boiling, cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• Once rice has cooked about 8 minutes, pat barramundi* dry with paper towels; season all over with remaining garlic powder, salt, and pepper. • Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add barramundi, skin sides down, to pan. Cook until skin is crispy, 4-5 minutes. Flip and cook until fish is cooked through, 2-3 minutes more. • In the last minute of cooking, add 1/2 TBSP butter (1 TBSP for 4 servings) and gently baste barramundi with melted butter. • Remove pan from heat and set aside until ready to serve.

• While barramundi cooks, in a medium bowl, combine tomato, scallion greens, feta, 2 tsp olive oil (4 tsp for 4 servings), juice from one lemon wedge (two wedges for 4), and as much lemon zest as you like. Taste and season with salt and pepper if needed.

• Fluff rice with a fork. • Divide rice, barramundi, and green beans between plates in separate sections. Spoon any remaining butter from pan over barramundi; top with tomato salad. Serve with remaining lemon wedges on the side. Barramundi is fully cooked when internal temperature reaches 145°.