Herb-Crusted Baked Haddock with Lemon Butter Sauce

Preheat the oven to 400°F (200°C) and lightly oil a baking dish.

Rinse 12 oz of haddock fillets under cold water and pat dry with paper towels. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper.

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

Brush the haddock fillets with 1 tablespoon Dijon mustard, then press the herb breadcrumb mixture onto the top of each fillet.

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

While the fish is baking, cook 1 cup brown rice according to package instructions using 2 cups chicken broth instead of water (approximately 35-40 minutes).

For the lemon butter sauce, finely dice 1 small shallot and rinse 1 tablespoon capers.

In a small saucepan over medium heat, melt 1 tablespoon butter and sauté the diced shallot for 2-3 minutes until translucent.

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

Add 2 tablespoons lemon juice and 1 tablespoon capers, then simmer for another minute.

Remove the saucepan from heat and whisk in the remaining 1 tablespoon butter. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper.

Trim 8 oz asparagus and halve 1 cup cherry tomatoes. Toss with a drizzle of olive oil, salt, and pepper.

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

Serve the herb-crusted haddock over the brown rice with the roasted vegetables on the side, and drizzle the lemon butter sauce over the fish.