Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve the tomatoes. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the lime crosswise. Roughly chop the pepitas. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands immediately after handling. In a bowl, combine the halved tomatoes, sliced green tops of the scallions, the juice of 1 lime half, and a drizzle of olive oil; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, combine the cilantro sauce, mayonnaise, and the juice of the remaining lime half. In a separate bowl, combine the chopped pepitas and breadcrumbs; season with salt and pepper.

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the rice, a big pinch of salt, and 1 cup of water (carefully, as the liquid may splatter). 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.

Meanwhile, transfer half the creamy cilantro sauce to a separate bowl; set aside for serving. Line a sheet pan with foil; lightly oil the foil. Pat the fish dry with paper towels; season with salt and pepper on both sides. Transfer to one side of the sheet pan. Evenly spread or brush the remaining creamy cilantro sauce onto the seasoned fish, then top with the pepita breadcrumbs (pressing gently to adhere). Season with salt and pepper. Drizzle with olive oil. Transfer the diced pepper to the other side of the sheet pan; drizzle with olive oil. Season with salt and pepper; stir to coat and arrange in an even layer. Roast 8 to 10 minutes, or until the pepper is tender when pierced with a fork, the topping is browned, and the fish is cooked through.* Remove from the oven. 

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

Transfer the roasted pepper to the pot of cooked rice; stir to combine. Serve the finished rice topped with the roasted fish, reserved creamy cilantro sauce, and marinated tomatoes. Enjoy!