Before starting, preheat the oven to 450˚F.Wash and dry all produce.Add 6 cups water and 1 tsp salt to a medium pot (use same for 4 ppl). Cover and bring to a boil over high heat. Add orzo to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/2 cup (1 cup) pasta water, then drain and return orzo to the same pot, off heat.

Meanwhile, heat a large non-stick pan over medium-high.While the pan heats, halve tomatoes. Halve zucchini lengthwise, then cut into 1/4-inch half-moons.

When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted. Add breadcrumbs. Season with a pinch of salt. Cook, stirring often, until golden, 30 sec-1 min. Transfer breadcrumbs to a plate. Carefully wipe the pan clean.

Pat barramundi dry with paper towels. Add barramundi to a parchment-lined baking sheet, skin-side down. Season with salt and 1 tsp (1 1/2 tsp) Lemon-Pepper Seasoning.Combine mayo and garlic puree in a small bowl.Spread 1 tbsp (2 tbsp) garlic mayo over barramundi. Sprinkle toasted breadcrumbs over top, pressing down gently to adhere.Roast in the middle of the oven until barramundi is cooked through, 8-10 min.\*\*

Heat the same pan (from step 2) over medium-high. When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted. Add zucchini. Cook, stirring occasionally, until tender-crisp, 3-4 min. Reduce heat to medium, then add tomatoes, orzo and reserved pasta water. Season with salt and 1 tsp Lemon-Pepper Seasoning (use remaining for 4 ppl), then bring to a simmer.

Once simmering, cook, stirring often, until sauce thickens slightly and coats orzo, 1-2 min. Add Parmesan and remaining garlic mayo. Season with salt, to taste, then stir until Parmesan melts, 30 sec.When barramundi is done, remove and discard skin, if desired.Divide orzo between plates. Top with barramundi.