Cut broccoli into bite-sized pieces. Trim discolored ends, if necessary.

Cut potatoes into 1/4"-thick wedges.

Stem and finely chop parsley.

Halve and juice orange.

Mince garlic.

Place potatoes on prepared baking sheet and add 1 Tbsp. olive oil and seasoned salt. Massage oil and seasoning into potatoes. Spread into a single layer.

Roast in hot oven until browned and tender, 25-30 minutes.

Carefully remove from oven and stir in parsley until coated. Sheet will be hot! Use a utensil.

While potatoes roast, continue recipe.

Pat yellowtail dry. Season flesh side with blackening seasoning and 1/4 tsp. salt.

Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add yellowtail to hot pan, skin-side up, and cook until fish reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.

Fish thickness can vary; if you receive a thinner filet, we recommend checking for doneness sooner.

Remove from burner. Transfer yellowtail to a plate and tent with foil. Reserve pan; no need to wipe clean.

While yellowtail cooks, continue recipe.

Place another medium non-stick pan over medium heat and add 2 tsp. olive oil. Add broccoli and 1/4 cup water to hot pan. Cover, and cook until water is almost completely evaporated, 3-5 minutes.

Uncover and add half the garlic (reserve remaining for glaze), 1/4 tsp. salt, and a pinch of pepper. Stir occasionally until tender, 2-3 minutes.

Remove from burner.

While broccoli cooks, continue recipe.

Return pan used to cook yellowtail to medium-low heat and add 1 tsp. olive oil.

Add remaining garlic to hot pan and stir occasionally until fragrant, 30-60 seconds.

Stir in honey, 2 Tbsp. orange juice, and half the red pepper flakes (to taste; remaining are yours to use as you please!). Stir occasionally until slightly reduced and glaze coats the back of a spoon, 1-2 minutes.

Remove from burner.

Plate dish as pictured on front of card, topping yellowtail with glaze (to taste). Bon appétit!