Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 1 cup of water (or 2 cups for 4 servings). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

Meanwhile, pat the fish dry with paper towels. Season with salt and pepper on both sides. Season only on the skinless side with the Italian seasoning. In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate, skin side up.

The USDA recommends a minimum safe cooking temperature of 145°F for fish.

Meanwhile, wash and dry the fresh produce. Thinly slice the zucchini into rounds. Roughly chop the peppers. Quarter and deseed the lemon(s).

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the zucchini rounds in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until softened. Turn off the heat. Stir in the juice of 2 lemon wedges (or 4 wedges for 4 servings). Taste, then season with salt and pepper if desired.

Air Fryer: Cook the zucchini at 400°F for 8 to 10 minutes.

To the pot of cooked rice, add the pesto and chopped peppers; stir to combine. Taste, then season with salt and pepper if desired. Serve the cooked fish with the finished rice and cooked zucchini. Garnish with the parmesan. Serve the remaining lemon wedges on the side. Enjoy!