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Tonight's dinner: Cod with Herb Stuffing Crust, Roast Broccoli with Pecorino Romano Cheese, White Rice, a little Pinot Grigio (for the food styling) and chocolate chip cookies for dessert. 

This was the first time I roasted broccoli and it really brought out its sweetness. My husband loved it too. Easy, healthy dinner. No excuse for take out!

PS - Notice the food styling? My director of photography, aka big brother, suggested a bit more effort. A few minor adjustments to the styling will be incorporated in the future. I hope he approves! Chocolate Chip Cookie recipe coming soon. 
Recipe courtesy of Bon Appetit
Ingredients
  1. Preheat oven to 425°F. Place stuffing mix, parsley and lemon peel in processor and grind finely. Transfer crumb mixture to plate. Sprinkle fish with salt and pepper; brush with melted butter. Roll fish in crumb mixture to coat completely.
  2. Arrange fish on small baking sheet. Drizzle with any remaining butter. Bake fish until crumb crust is golden and fish is just opaque in center, about 15 minutes. Divide fish between 2 plates. Garnish with lemon wedges.
Preparation
  1. Preheat oven to 425°F. Place stuffing mix, parsley and lemon peel in processor and grind finely. Transfer crumb mixture to plate. Sprinkle fish with salt and pepper; brush with melted butter. Roll fish in crumb mixture to coat completely.
  2. Arrange fish on small baking sheet. Drizzle with any remaining butter. Bake fish until crumb crust is golden and fish is just opaque in center, about 15 minutes. Divide fish between 2 plates. Garnish with lemon wedges.