• Before starting, preheat the broiler to high.
• Wash and dry all produce.
• Cut broccoli into bite-sized pieces. 
• To an unlined baking sheet, add broccoli, 1/2 tbsp (1 tbsp) water and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat. Broil in the middle of the oven for 9-10 min, flipping once halfway through, until tender-crisp. 

• Meanwhile, zest, then juice half the lemon (use all for 4 servings). Cut any remaining lemon into wedges.
• To a medium bowl, add lemon juice, half the mustard (use all for 4 servings) and mayo. Season with salt and pepper, then stir to combine. Set aside. 

• Heat a large non-stick pan over high.
• Pat tilapia dry with paper towels then cut into 1 1/2-inch pieces. Season with salt and pepper. 
• To the hot pan, add 1 tbsp (2 tbsp) oil, then tilapia. Cook for 1-3 min, stirring occasionally, until tilapia turns opaque.**
• Transfer tilapia to the bowl with mayo dressing. Toss to combine. Set aside. 

• Meanwhile, halve buns.
• Once broccoli is done, transfer to a plate. Toss with lemon zest and set aside. Cover to keep warm.
• On the same baking sheet, arrange buns, cut-sides up. Toast for 1-2 min, until golden. (TIP: Keep an eye on them so they don't burn!)

• Divide broccoli between plates. Sprinkle half the crispy shallots (use all for 4 servings) over top. 
• Spread tilapia-mayo mixture over bottom buns. Close with top buns. 
• Divide tilapia rolls between plates. 
• Serve lemon wedges alongside.

If you've opted to get tilapia, pat dry with paper towels then cut into 1 1/2-inch pieces. Season with salt and pepper. To the hot pan, add 1 tbsp (2 tbsp) oil, then tilapia. Cook for 1-3 min, stirring occasionally, until tilapia turns opaque.** Continue with recipe as written.