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

In a small pot, combine rice, 1¼ cups water (2¼ cups for 4), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-20 minutes.

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

While rice cooks, finely chop pepitas (or crush in their bag with a heavy-bottomed pan or rolling pin). Trim and halve zucchini lengthwise; slice crosswise into ½-inch-thick half-moons. Quarter lime.

Place 2 TBSP butter (4 TBSP for 4 servings) in a medium microwave-safe bowl. Microwave until butter has melted, 30-45 seconds. Let cool slightly, then stir in pepitas, panko, Fry Seasoning, salt, and pepper.

Pat trout* dry with paper towels; season all over with salt and pepper. Drizzle skin sides with oil; rub to coat.

Place trout, skin sides down, on one side of a baking sheet (for 4 servings, spread out across entire sheet). Evenly spread tops with mustard; sprinkle with a pinch of sugar and mound with pepita mixture, pressing firmly to adhere.

Toss zucchini on other side of baking sheet with a drizzle of oil, salt, and pepper. Place tray in oven and roast on top rack until crust is golden brown, fish is cooked through, and zucchini is tender, 10-12 minutes. (For 4 servings, transfer zucchini to middle rack; add trout to a second sheet and roast on top rack.)

On opposite side of baking sheet from trout, toss zucchini with a drizzle of oil, salt, and pepper. (For 4 servings, toss zucchini on a second sheet.)

Roast on top rack until crust is golden brown, fish is cooked through, and zucchini is tender, 10-12 minutes. (For 4, roast zucchini on middle rack and trout on top rack.)

Meanwhile, in a second medium bowl, combine tomato paste, stock concentrate, half the Mexican Spice Blend, 2 TBSP water, ½ tsp sugar, and juice from two lime wedges (¼ cup water, 1 tsp sugar, all the Mexican Spice Blend, and juice from four lime wedges for 4 servings).

Fluff rice with a fork; stir in tomato mixture.

Divide trout, rice, and zucchini between plates. Drizzle trout with red pepper crema; serve with remaining lime wedges on the side.