Heat skillet over med-high + warm rice with 1 tbsp water for 2 min, stirring occasionally; divide between bowls

Meanwhile, slice asparagus into ½-inch pieces, discarding any tough bits; heat 1 tbsp oil in skillet over med-high, add asparagus, salt/pep + sauté 4-6 min until tender + bright green; divide between bowls

Pat fish dry + season with salt/pep; heat 1 tbsp oil in skillet over med-high (get that pan hot, otherwise the fish will stick); add to pan skin-side down + sear 5-6 min undisturbed until fish naturally releases from pan; flip fish over + cook 1-2 min til cooked through

Top bowls with barramundi then dollop each with 2-4 tbsp pesto—yum!