Breaded Fish and Broccoli

1 lb broccoli, trimmed and cut into florets
3 Tbsp. vegetable oil
sea salt
black pepper, freshly cracked
1 Portuguese roll, torn into large pieces
2 tsp. fresh thyme, chopped
2 Tbsp. butter, melted and cooled
4 fillets skinless, boneless, firm, white-fleshed fish such as haddock, cod, pollock or halibut (1¼ lbs total and each ½" thick)
lemon wedges, for serving

Preheat oven to 425°F, with rack in upper third.

On a rimmed baking sheet, toss broccoli, 2 Tbsp. oil, 1 tsp. salt, and ¼ tsp. pepper. Roast until broccoli is tender and lightly browned, 15-20 minutes, tossing halfway through.

Meanwhile, in a food processor, pulse bread, thyme, ¼ tsp. salt, and 1/8 tsp. pepper until coarse crumbs form. Transfer breadcrumbs to a bowl and stir in butter with a fork.

Coat another rimmed baking sheet with 1 Tbsp. oil. Arrange fish on sheet and season with salt and pepper. Top each fillet with enough breadcrumbs to coat, pressing firmly to adhere.

Bake until fish is opaque throughout and breadcrumbs are golden brown, about 8 minutes. Serve fish with broccoli and lemon wedges.

Makes 4 servings.

Cook's Note:  Find Portuguese rolls in the bread bins at the supermarket. If you like, save time by roasting the broccoli for later use in another dish.