Cut broccoli into bite sized pieces. Halve tomatoes and scoop out seeds. Peel and mince shallot. Combine cheese and panko in a mixing bowl. Set aside. Place half the butter (reserve remaining for sauce) in a microwave-safe bowl. Microwave until melted, 30 seconds. Halve mahi-mahi and pat dry. Season both sides with a pinch of salt and pepper.

Place broccoli on prepared baking sheet and toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Massage oil and seasoning into broccoli. Spread into a single layer on one side. Place tomatoes on empty side of baking sheet, well side up. Divide cheese-panko mixture evenly among tomato wells and top evenly with melted butter. Roast in hot oven until broccoli is tender and panko is lightly browned, 12- 15 minutes. While vegetables roast, cook mahi-mahi.

Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add mahi-mahi to hot pan. Cook until mahi-mahi reaches a minimum internal temperate of 145 degrees, 3-4 minutes per side. Remove from burner and transfer mahi-mahi to a plate. Tent with foil. Wipe pan clean and reserve.

Return pan used to cook mahi-mahi to medium heat and add 2 tsp. olive oil. Add shallot to hot pan and stir occasionally until tender, 1-2 minutes. Add white wine and bring to a simmer. Once simmering, cook until reduced by half, 1-2 minutes. Remove from burner and stir in remaining butter.

Place rosee sauce in another microwave-safe bowl and microwave until warmed through, 1-2 minutes. Plate dish as pictured on front of card, topping broccoli with rosee sauce and mahi-mahi with beurre blanc. Bon appétit!