Turn oven to 425°F and place rack in highest position. Line a baking sheet with foil. Add carrots and 1 tbsp. (2 tbsp. for 4 servings) olive oil to baking sheet. Toss well. Add salt and pepper to taste. Put carrots in oven immediately. Set timer for 12 minutes.
Rinse and drain rice in a fine mesh sieve. Add rice and 1 ¼ cup (2 ½ cups for 4 servings) salted water to a small pot over high heat. Bring to a boil and reduce heat to low. Cover with a lid and cook for 12-15 minutes, or until grains are tender. When timer goes off, toss carrots. Turn broiler to 500°F and cook for another 3-5 minutes, or until tender and golden.
Wash, pick and chop dill leaves. Wash lemon, zest half of the lemon, then cut in half. Finely mince sun-dried tomatoes.
In a small bowl, add dill, tomatoes, mayonnaise, Greek yogurt, spice blend, red onion, and lemon zest. Mix well. Season to taste with half of the lemon juice, salt and pepper.
Drain and pat cod dry on paper towel. Season with salt and pepper.
Heat a skillet over medium-high. Add 2 tbsp. (4 tbsp. for 4 servings) olive oil to skillet. When hot, add cod. Cook for 2-3 minutes on each side until fish just begins to flake.
Divide rice and carrots onto plates with a piece of cod. Spoon sauce over cod and serve with a squeeze of lemon to taste. Enjoy!