• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Trim and discard bottom 1 inch from asparagus. Quarter lemon.

• In a small bowl, combine sour cream and 1 tsp Old Bay Seasoning (2 tsp for 4 servings). Add water 1 tsp at a time until sauce reaches a drizzling consistency. • Reserve half the sauce in a separate small bowl.

• Place 1 TBSP butter (2 TBSP for 4) in a medium microwave-safe bowl. Microwave until melted, 30 seconds. • Let cool slightly, then stir in panko and 1 tsp Old Bay Seasoning (2 tsp for 4). (Be sure to measure the Old Bay Seasoning—we sent more!)

• Toss asparagus on one side of a baking sheet with a drizzle of oil, salt, and pepper (for 4 servings, spread out across entire sheet). • Lightly oil empty side of baking sheet (for 4, use a second baking sheet). Pat cobia dry with paper towels and season with salt and pepper. • Place cobia on oiled side of sheet; brush tops with a thin layer of reserved sauce. Mound with panko mixture, pressing firmly to adhere (no need to coat the undersides). • Roast on top rack (for 4, roast asparagus on top rack and cobia on middle rack) until crust is golden brown and fish is cooked through, 12-15 minutes.

• Wrap corn on the cob in damp paper towels. Microwave until kernels are tender and corn is warmed through, 3-4 minutes. (Work in batches for 4 servings.)

• Cut corn on the cob into smaller pieces if desired. • Divide cobia, corn, and asparagus between plates. Drizzle remaining sauce over cobia and serve with lemon wedges on the side. ***Fish is fully cooked when internal temperature reaches 145°.***