Stem, seed, remove ribs, and cut red bell pepper into 1/2" strips.

Mince chives.

Cut broccoli into bite-sized pieces.

Halve lemon lengthwise. Cut one half into wedges and juice the other half.

Place broccoli and red bell pepper on prepared baking sheet. Toss with 2 tsp. olive oil, 1/2 tsp. salt, and a pinch of pepper. Massage oil, salt, and pepper into vegetables.

Spread into a single layer. Roast in hot oven until broccoli is tender and vibrant green, 12-15 minutes.

While vegetables roast, prepare fish.

Pat tilapia dry.

Combine cornstarch, 2 Tbsp. water, and seasoning blend in a mixing bowl until cornstarch is dissolved.

Spread cornstarch-water mixture evenly on one side of tilapia. Top with panko, pressing gently to adhere.

Line a plate with a paper towel.

Place a large non-stick pan over medium heat and add 4 tsp. olive oil.

Carefully lay tilapia in hot oil, panko side down. Cook until panko is golden brown and crispy, 3-4 minutes.

Flip fish. If pan is dry, add 1 tsp. olive oil. Cook until tilapia reaches a minimum internal temperature of 145 degrees, 2-3 minutes.

Transfer tilapia to towel-lined plate. Season with a pinch of salt.

Combine mango chutney, chives, 1 tsp. lemon juice, and a pinch of salt in another mixing bowl.

Plate dish as pictured on front of card, topping tilapia with chutney and vegetables with crispy red peppers. Squeeze lemon wedges over meal to taste. Bon appétit!