Boil a large pot of salted water, add ½ of the orzo + cook 9-11 min or until al dente, then drain + return to pot; stir in 2 cups arugula, ¼ cup tzatziki + salt/pep

Meanwhile, pat fillets 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 more until fish is cooked through

Divide orzo + barramundi between plates; dollop each fillet with 1-2 tbsp tzatziki—looks great!