Cozy Classic: A Fast Fish Recipe With a Ritz-Cracker Crust - WSJ

Preheat oven to 350 degrees. Lightly butter a medium baking dish with 1 tablespoon butter. Season haddock fillets with salt and pepper. In a small bowl mix together egg yolk and mustard. Brush this mixture liberally over top of each fillet. Lay fish into prepared baking dish, leaving at least 1 inch between fillets.In a small saucepan over medium heat, melt 5 tablespoons butter. Pour Ritz crackers into a medium bowl, and crush into coarse, uneven crumbs. Pour melted butter over crackers and mix to combine. Cracker mixture should hold together when squeezed.Press cracker mixture onto top of each haddock fillet to form a ½-inch crust. Transfer baking dish to oven’s center rack and roast until fish flakes at thickest point when gently pressed and crust turns golden brown, about 15 minutes.While the fish roasts, set a steamer basket in a small pot filled with 1-2 inches salted water. Set over medium-high heat and bring water to a boil. Add broccoli florets to steamer basket. Cook until a paring knife inserted into stem of largest floret at thickest point just pierces through to the center and encounters some resistance at core, about 5 minutes. Remove broccoli from steamer and toss dry. In a small bowl, toss broccoli with remaining butter, and season with salt and lemon juice to taste. Serve roasted haddock with broccoli and a lemon wedge.