• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. • In a small pot, combine rice, 3⁄4 cup water (1 1⁄2 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. ***Fish is fully cooked when internal temperature reaches 145°.***