Baked Fish with Herbed Breadcrumbs and Broccoli

• 1 head broccoli (about 1 pound), trimmed and cut into florets
• 3 tablespoons olive oil
• Coarse salt and ground pepper
• 1 hoagie or other sandwich roll, torn into large pieces
• 2 teaspoons finely chopped fresh thyme
• 2 tablespoons unsalted butter, melted and cooled slightly
• 4 fillets skinless firm white-fleshed fish such as haddock, cod, or halibut (each 5 ounces and 1/2 inch thick)
• Lemon wedges, for serving

1. Preheat oven to 425F, with rack in upper third.
2. On a rimmed baking sheet, drizzle broccoli with 2 tablespoons oil; season with salt and pepper.
3. Toss to combine, then spread in a single layer.
4. Roast until broccoli is tender and lightly browned, tossing halfway through, 15 to 20 minutes.
5. Meanwhile, in a food processor, pulse bread, thyme, 1/4 teaspoon salt, and 1/8 teaspoon pepper until coarse crumbs form.
6. Transfer breadcrumbs to a bowl and stir in butter with a fork.
7. Coat another rimmed baking sheet with remaining 1 tablespoon oil.
8. Arrange fish on sheet and season with salt and pepper.
9. Top each fillet with enough breadcrumbs to coat, pressing firmly to adhere.
10. Bake until fish is opaque throughout and breadcrumbs are golden brown, about 8 minutes.
11. Serve immediately, with broccoli and lemon wedges.
12. (Per Serving)
13. Calories: 344
14. Fat: 18.3g (5g Saturated Fat)
15. Protein: 31.5g
16. Carbohydrates: 15.1g
17. Fiber: 3.3g

broccoli, olive oil, salt, hoagie, thyme, unsalted butter, whitefleshed, lemon wedges

Taken from www.epicurious.com/recipes/food/views/baked-fish-with-herbed-breadcrumbs-and-broccoli-387564 (may not work)