• Before starting, preheat the broiler to high.
• Wash and dry all produce.
• Cut broccoli into bite-sized pieces. 
• On an unlined baking sheet, arrrange 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).
• Add lemon juice, half the mustard (use all for 4 servings) and mayo to a medium bowl. 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-inch pieces. Season with salt and pepper. 
• To the hot pan, add 1 tbsp (2 tbsp) oil, then tilapia. Cook for 2-3 min, stirring occasionally, until tilapia is cooked through.**
• Transfer tilapia to the bowl with mayo dressing. Set aside. 

• Meanwhile, halve buns.
• Once broccoli is tender, toss with lemon zest and set aside. 
• Arrange buns on the same baking sheet as broccoli, 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. 
• Divide tilapia-mayo mixture between toasted buns. 
• Divide tilapia rolls between plates. 

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