Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees.

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

Keep covered off heat until ready to use in Step 5.

While rice cooks, wash and dry produce.

Trim and discard bottom 1 inch from asparagus. Roughly chop parsley. Zest and 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.

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 sauce (save the rest for serving). 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.

Fluff rice with a fork; stir in parsley, lemon zest, 1 TBSP butter (2 TBSP for 4 servings), and a squeeze of lemon juice until combined. Season with salt and pepper.

Divide cobia, rice, and asparagus between plates. Drizzle remaining sauce over cobia and serve with any remaining lemon wedges on the side.