• Before starting, preheat the oven to 450°F.
• Wash and dry all produce.
• To a medium pot, add 1 1/4 cups (2 1/2 cups) water and half the Dill-Garlic Spice Blend. Cover and bring to a boil over high. 
• Using a strainer, rinse rice until water runs clear.  
• To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 8 min. Remove lid, then add peas. Re-cover and cook for 5-6 min, until rice is tender and liquid is absorbed. Remove from heat. Set aside, still covered.

• Meanwhile, zest, then juice half the lemon (whole lemon for 4 servings). Cut any remaining lemon into wedges.
• In a small bowl, add mayo, lemon zest, 1/2 tsp (1 tsp) lemon juice and 1/2 tsp (1 tsp) sugar. Season with pepper, then stir to combine. Reserve 1 tbsp (2 tbsp) lemony mayo. Set aside to use in step 4.
• In another small bowl, combine panko with 1/2 tbsp (1 tbsp) oil.

• Line a baking sheet with parchment paper.
• Pat tilapia dry with paper towels. Season with salt and pepper.
• Arrange tilapia fillets on the prepared sheet. Coat the top of tilapia with reserved lemony mayo (from step 2).
• Sprinkle panko mixture over top, then press gently to adhere.
• Bake tilapia in the top of the oven for 8-12 min, until cooked through.**

• Meanwhile, line another baking sheet with foil.
• To the prepared sheet, add zucchini, remaining Dill-Garlic Spice Blend and 1 tbsp (2 tbsp) oil. Season with pepper, then toss to coat.
• Roast zucchini in the middle of the oven for 8-10 min, until almost tender.

• Fluff rice with a fork. Stir in 1 tbsp (2 tbsp) butter.
• Divide tilapia, zucchini and rice between plates. 
• Serve with remaining lemony mayo.

If you've opted to get tilapia, prep and cook in the same way the recipe instructs you to prep and cook the salmon.