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 16 oz of cod fillets under cold water and pat dry with paper towels. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

In a food processor, combine 1 cup panko breadcrumbs, 1/4 cup chopped fresh parsley, 1 tablespoon fresh thyme, 1 tablespoon fresh dill, 1 tablespoon lemon zest, and 2 minced garlic cloves. Pulse until well combined.

In a small bowl, mix 2 tablespoons of Dijon mustard with 2 tablespoons of olive oil.

Brush the cod fillets with the mustard-oil mixture, then press the herb breadcrumb mixture onto the top of each fillet.

Place the cod fillets on the prepared baking sheet and drizzle with 1 tablespoon of olive oil.

Bake for 15-18 minutes, until the fish flakes easily with a fork and the crust is golden brown.

While the fish is baking, prepare the rice. Rinse 1 1/2 cups of basmati rice until water runs clear.

In a medium saucepan, bring 3 cups of vegetable broth to a boil. Add the rinsed rice, reduce heat to low, cover, and simmer for 15-18 minutes until tender and liquid is absorbed.

For the lemon butter sauce, finely dice 1 medium shallot and mince 1 garlic clove.

In a small saucepan over medium heat, melt 1 tablespoon of butter. Add the diced shallot and minced garlic, sautéing until translucent, about 2-3 minutes.

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

Reduce heat to low and add 3 tablespoons of lemon juice and 1 tablespoon of capers. Stir to combine.

Gradually whisk in the remaining 3 tablespoons of butter, one tablespoon at a time, until the sauce is smooth and slightly thickened. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

Trim the woody ends from 12 asparagus spears. In a skillet over medium-high heat, sauté the asparagus with 1 cup of halved cherry tomatoes for 4-5 minutes until tender-crisp.

To serve, place a portion of rice on each plate, top with a cod fillet, and arrange the sautéed vegetables alongside. Drizzle the lemon butter sauce over the fish and vegetables.