Herb-Crusted Baked Cod with Lemon Butter Sauce

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Rinse 1 cup of basmati rice under cold water until the water runs clear. In a medium saucepan, bring 2 cups of vegetable broth to a boil. Add the rice, reduce heat to low, cover, and simmer for 15-18 minutes until tender and liquid is absorbed.

In a small bowl, mix 1/2 cup panko breadcrumbs, 2 tablespoons chopped fresh parsley, 1 tablespoon chopped fresh thyme, 1 tablespoon chopped fresh dill, 1 tablespoon lemon zest, 1/2 teaspoon garlic powder, 1/4 teaspoon black pepper, and 1/4 teaspoon salt.

Pat 12 oz cod fillets dry with paper towels and season with 1/4 teaspoon salt. Place on the prepared baking sheet.

Spread 1 tablespoon Dijon mustard evenly over the top of each cod fillet, then press the herb-breadcrumb mixture firmly onto the mustard layer.

Drizzle 1 tablespoon olive oil over the breaded fish and bake for 15-18 minutes, until the fish flakes easily and the crust is golden brown.

While the fish is baking, prepare the lemon butter sauce. Finely mince 1 small shallot and rinse 1 tablespoon capers.

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add the minced shallot and sauté for 2-3 minutes until translucent.

Add 1/4 cup white wine to the pan and simmer for 2-3 minutes until reduced by half.

Reduce heat to low and add 2 tablespoons unsalted butter, stirring constantly until melted. Stir in 2 tablespoons lemon juice and 1 tablespoon capers. Remove from heat and set aside.

Trim 8 oz asparagus and cut cherry tomatoes in half. Toss with a drizzle of olive oil and a pinch of salt and pepper.

Place asparagus and tomatoes on a separate baking sheet and roast in the oven for the last 10 minutes of the fish's cooking time.

Fluff the cooked rice with a fork and divide between two plates. Place the herb-crusted cod on top and drizzle with the lemon butter sauce.

Arrange the roasted asparagus and tomatoes alongside and serve immediately.