Lemon Butter Barramundi

Peel and cut carrots diagonally into about ¼-inch-thick pieces. Toss on a baking sheet with a large drizzle of olive oil and a pinch of chili flakes, salt, and pepper. Roast, flipping halfway through, until lightly browned and tender, 15-20 minutes.

Meanwhile, melt 1 TBSP butter in a small, lidded pot over medium-high heat. Add scallion whites and cook until slightly softened, about 30 seconds. Stir in rice, a pinch of salt, and ¾ cup water. Bring to a boil, then cover and reduce heat to low. Cook until tender, 12-15 minutes. Keep covered until ready to serve.

Heat a large, dry pan over medium-high heat (use a nonstick pan if you have one). Add pistachios and cook, stirring, until lightly toasted, 2-3 minutes. Transfer to a small bowl. Pat fish dry with paper towels; season with salt and pepper. Heat a large drizzle of olive oil in same pan over medium-high heat. Add fish skin sides down; sprinkle with Tunisian Spice. Cook until firm and cooked through, 3-5 minutes per side. Turn off heat; transfer to a plate.

Wipe out pan used to cook fish. Add stock concentrate, juice from 1 lemon wedge, and ¼ cup water. Cook over medium-high heat, stirring, until slightly reduced, about 2 minutes. Turn off heat; stir in half the lemon zest and 2 TBSP butter until melted. Taste and season with salt, pepper, and more lemon juice, if desired.