Adjust rack to top position and preheat oven to 425 degrees.

In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to use in Step 6.

While rice cooks, wash and dry produce.

Halve, core, and thinly slice bell pepper into strips. Halve, peel, and thinly slice onion. Zest and quarter lime. Mince cilantro.

Pat cobia* dry with paper towels; season all over with ½ tsp curry powder (1 tsp for 4 servings), salt, and pepper (you’ll use more curry powder in Step 4).

Place cobia on a lightly oiled baking sheet. TIP: Line the sheet with foil before oiling for easy cleanup.

Roast on top rack until cobia is cooked through and flakes easily with a fork, 8-10 minutes.

Meanwhile, heat a large drizzle of oil in a large pan over medium-high heat. Add bell pepper, onion, and a big pinch of salt. Cook, stirring occasionally, until softened, 4-5 minutes.

Stir in 1 tsp curry powder (2 tsp for 4 servings); cook, stirring, until fragrant, 30 seconds.

Thoroughly shake coconut milk in container before opening.

To pan with veggies, stir in coconut milk, stock concentrates, chili sauce, ⅓ cup water (⅔ cup for 4 servings), and juice from half the lime.

Bring to a boil, then reduce to a low simmer. Cook, stirring, until curry has reduced by about half and veggies are tender, 2-4 minutes.

Taste and season with salt; stir in more lime juice if desired.

Fluff rice with a fork; stir in half the cilantro, 1 TBSP butter (2 TBSP for 4 servings), and a pinch of lime zest. Season with salt and pepper.

Divide rice and veggie curry between shallow bowls in separate sections, leaving some curry sauce in the pan. TIP: Tongs or a slotted spoon work great here!

Place cobia atop veggie curry and spoon remaining curry sauce over top. Garnish with remaining cilantro and serve with any remaining lime wedges on the side.