Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.

Trim green beans if necessary. Peel and mince or grate garlic. Roughly chop cilantro. Roughly chop pistachios. Zest and quarter lemon.

Pat cobia* dry with paper towels and season all over with half the cumin (you’ll use the rest later) and a pinch of salt and pepper. Lightly oil one side of a baking sheet; place cobia, skin sides down, on sheet (arrange across entire sheet for 4 servings).

On opposite side of baking sheet from cobia, toss green beans with a large drizzle of oil, half the garlic, a big pinch of salt, and pepper. (For 4 servings, use a second sheet.)

Roast on top rack until green beans are tender and cobia is cooked through, 12-15 minutes. (For 4, roast on top and middle racks, swapping rack positions halfway through.)

Bring couscous, stock concentrates, and ¾ cup water (1½ cups for 4 servings) to a boil in a small pot. Once boiling, cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes.

Keep covered off heat until ready to serve.

While couscous cooks, in a small bowl, combine cilantro, pistachios, remaining garlic, remaining cumin, 1 TBSP olive oil (2 TBSP for 4 servings), juice from half the lemon, and a pinch of lemon zest.

Season with salt, pepper, and as many chili flakes as you like.

Fluff couscous with a fork; stir in ½ TBSP butter (1 TBSP for 4 servings). Taste and season with salt and pepper if desired.

Divide couscous, roasted cobia, and green beans between plates in separate sections. Top cobia with gremolata and serve with remaining lemon wedges on the side.