Bring a large pot of salted water to a boil. Wash and dry produce.

Zest and quarter lemon. Dice tomato into ½-inch pieces.

Once water is boiling, add linguine to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.

Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain.

While pasta cooks, melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add panko; cook, stirring, until golden and toasted, 2-3 minutes.

Turn off heat; transfer panko to a small bowl. Stir in lemon zest, salt, and pepper. Wipe out pan.

Pat barramundi* dry with paper towels; season all over with salt and pepper.

Heat a large drizzle of olive oil in pan used for panko over medium-high heat. Add barramundi, skin sides down, and cook until skin is crispy, 4-5 minutes. Flip and cook until fish is opaque and cooked through, 2-3 minutes more.

Turn off heat; transfer to a plate. Wipe out pan.

While fish cooks, in a second small bowl, combine basil paste, yogurt, and juice from one lemon wedge (two wedges for 4 servings). Season with salt and pepper.

Heat pan used for barramundi over medium-high heat. Add tomato, spinach, drained linguine, crème fraîche, Italian Seasoning, ½ cup reserved pasta cooking water, and 2 TBSP butter (¾ cup reserved pasta cooking water and 4 TBSP butter for 4 servings). Toss to combine; cook until spinach has wilted, noodles are coated, and sauce has thickened, 1-3 minutes. TIP: Add more splashes of reserved pasta cooking water if pasta seems dry.

Season generously with salt and pepper; add another squeeze of lemon juice to taste.

Divide pasta between bowls. Top with barramundi and drizzle with lemon-basil sauce. Sprinkle zesty panko over everything and serve.