Baked Parmesan-Crusted Cod with Lemon Butter Rice and Simple Garlic Broccoli

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

Rinse broccoli florets under cold water and pat dry. Set aside.

Rinse rice under cold water until water runs clear. In a medium saucepan, combine rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until liquid is absorbed.

While rice cooks, pat cod fillets dry with paper towels. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

In a shallow bowl, mix together parmesan cheese and breadcrumbs. Brush each cod fillet with 1/2 tablespoon olive oil, then press into the parmesan-breadcrumb mixture to coat the top side.

Place coated cod fillets on the prepared baking sheet and bake for 12-15 minutes, until fish flakes easily with a fork and coating is golden brown.

While fish bakes, mince 2 garlic cloves. Heat a large skillet over medium heat and add 1 tablespoon olive oil.

Add minced garlic to the skillet and sauté for 30 seconds until fragrant, being careful not to burn it.

Add broccoli florets to the skillet, season with remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir to coat with garlic and oil.

Add 2 tablespoons water to the skillet, cover, and steam broccoli for 3-4 minutes until bright green and crisp-tender.

Zest half the lemon and cut the lemon in half. Squeeze juice from half the lemon (about 1 tablespoon) and slice the other half into wedges for serving.

When rice is done, fluff with a fork and stir in 2 tablespoons butter, lemon zest, and 1 tablespoon lemon juice. Cover to keep warm.

To serve, divide lemon butter rice between two plates. Place a parmesan-crusted cod fillet alongside the rice and add a portion of garlic broccoli. Garnish with lemon wedges.