Crispy Pacific Cod with Parmesan-Butter Dipping Sauce and Broccoli

Ingredients

• 1 pound Pacific cod, skin removed and cut into 2 1/2-inch-long pieces
• 2 tablespoons olive oil
• Kosher salt
• 1/2 cup corn flakes, crushed
• 1 small head broccoli, cut into 1/2-inch florets
• 8 tablespoons (1 stick) unsalted butter
• 1/4 cup grated Parmesan

Preparation

1. Heat oven to 400° F.
   
   Rub the cod with the oil and season with 1/4 teaspoon salt. Dip the top side of the fish pieces (not the bottom side, from which the skin has been removed) in the corn flakes and place on a parchment- or foil-lined baking sheet. Bake until just cooked through and opaque, about 10 minutes.
   
   Meanwhile, steam the broccoli until tender, 4 to 6 minutes. In a small saucepan, over medium heat, melt the butter. Stir in the Parmesan and 1/4 teaspoon salt.
   
   Divide the fish and broccoli among individual plates. Serve with the butter sauce in small ramekins for dipping.