Zesty Crusted Catfish

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.