Herb-Crusted Baked Cod with Lemon Butter Sauce, Roasted Carrots and Wild Rice Pilaf

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

Rinse 1 cup wild rice blend under cold water. In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add the finely diced shallot and cook for 2-3 minutes until softened.

Add the wild rice to the saucepan and stir for 1 minute to toast slightly. Pour in 2 cups chicken broth, add 1/4 teaspoon salt, and bring to a boil. Reduce heat to low, cover, and simmer for 35-40 minutes until rice is tender and liquid is absorbed.

While the rice cooks, wash and peel 1 lb of carrots. Cut them into 2-inch long pieces and then quarter lengthwise to create batons.

Toss the carrot batons with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread on half of the prepared baking sheet in a single layer.

In a small bowl, mix together 3/4 cup panko breadcrumbs, 2 tablespoons chopped parsley, 1 tablespoon thyme leaves, 1 tablespoon lemon zest, 2 minced garlic cloves, and 1 tablespoon olive oil. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper.

Pat 1.5 lbs cod fillets dry with paper towels. Season with salt and pepper. Spread 1 tablespoon Dijon mustard evenly over the top of each fillet.

Press the herb breadcrumb mixture onto the mustard-coated side of each fillet. Place the fish on the other half of the baking sheet, next to the carrots.

Bake for 20-25 minutes, until the fish flakes easily with a fork and the carrots are tender and lightly caramelized.

While the fish and carrots are baking, prepare the lemon butter sauce. In a small saucepan, melt 4 tablespoons butter over medium-low heat. Once melted, add 2 tablespoons fresh lemon juice and 1 tablespoon capers. Stir and keep warm on low heat.

When the rice is done, fluff with a fork and stir in the remaining 1 tablespoon butter. Season with salt and pepper to taste.

To serve, plate the herb-crusted cod with roasted carrots and wild rice pilaf alongside. Drizzle the lemon butter sauce over the fish and serve immediately.