Ok, this dish could not be easier. It's baked fish that is lightly breaded with panko and some quickly caramelized Brussels sprouts.
The hardest part is pre-heating the oven.
The breading used here is my go-to breading for pretty much anything I plan to bake. I "borrowed" it from the America's Test Kitchen Chicken Parmesan recipe, but it really is quite versatile.
I use it for chicken parmesan, sure, but I also use it for eggplant, tempeh, tofu ... it works for everything.
You'll want to bake the fish on a cooling rack placed inside of a cookie sheet. This will allow air-flow and stop the bottom of the fish from getting wet and soggy. Also, toasting the panko with a little oil before you bread the fish gives it a golden color, a crisp bite, and a nutty flavor - don't skip that step!