Before starting, remove 1 tbsp butter (dbl for 4 ppl) from the fridge and set aside to come up to room temperature. Preheat the oven to 450˚F.Wash and dry all produce. Stir together rice, broth concentrate, 1 1/4 cups water and 1/4 tsp salt (dbl both for 4 ppl) in a medium pot. Cover and bring to a simmer over high heat. Once simmering, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

Meanwhile, zest, then juice half the lemon (whole lemon for 4 ppl).Add panko, lemon zest, half the garlic powder and 1 tbsp softened butter (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then mash with a fork until combined. Pat barramundi dry with paper towels. Season with salt and pepper. Arrange barramundi on a parchment-lined baking sheet, skin-side down. Sprinkle Parmesan over barramundi, then top with panko mixture, pressing down gently to adhere.

Bake in the top of the oven until crust is golden-brown and barramundi is cooked through, 10-12 min.**Meanwhile, trim green beans. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then green beans. Cover and cook, stirring occasionally, until golden brown, 4-6 min. Season with salt, pepper and remaining garlic powder. Cook, stirring often, until fragrant, 30 sec.

Meanwhile, add mayo, 2 tsp lemon juice and 1/2 tsp sugar (dbl both for 4 ppl) to another small bowl. Season with salt and pepper, to taste, then stir to combine.

When barramundi is done, remove and discard skin, if desired. Add 1 tbsp butter (dbl for 4 ppl) to the pot with rice, then fluff with a fork until butter melts. Divide rice and green beans between plates. Top rice with barramundi. Drizzle lemon mayo over top.