Preheat oven to 425F.

Line a baking sheet with aluminum foil, then fit a cooling rack into the foil-lined sheet. Spray cooling rack with cooking spray (like Pam) and set aside.

Cut half a lemon into thin slices and set aside.

Juice ¼ cup lemon juice and set aside.

Chop your fresh herbs and set aside.

Rinse and drain capers and set aside.

Slice grape tomatoes lengthwise in half and set aside.

Grate cheese and set aside.

Whisk together cornstarch and cold water in a small bowl to make a slurry, and set aside.

In a small bowl, mix uncooked couscous with 1 tbsp olive oil until thoroughly combined, then set aside.

Make the couscous first: Bring chicken broth to a boil in a medium saucepot. Once boiling, turn off heat and add the couscous into the pot. Stir slightly so couscous is completely covered, then put the lid on the top and remove from stove. Let stand 10 minutes.

While you wait for the couscous to be done, prep your fish: Crack egg into a shallow bowl, whisk with a fork until combined, and set aside near the prepped baking sheet.

Add both types of breadcrumbs to another shallow bowl, mix until combined, and set aside near the prepped baking sheet.

Generously dredge each filet of fish, first in the egg, then in the breadcrumbs, on both sides until completed coated. Lay filets in a single layer on the cooling rack of the prepped baking sheet. Spray tops of breaded filets with cooking spray.

By now, the couscous should be done. Remove lid from the pot and fluff couscous with a fork. Add in parmesan cheese, additional 1 tbsp olive oil, chopped herbs, salt, and pepper. Stir to combine, then replace the lid on the pot and set on the stove to keep warm.

Time to bake the fish. Place the baking sheet with the breaded fish filets in the oven to bake for 15-18 minutes at 425F, until cooked through and fish flakes easily with a fork.

While the fish bakes, make the sauce: In a medium saucepan, melt 1 tbsp butter over medium-high heat. Once melted, add the onion powder and stir, then add the chicken broth and lemon slices. Bring mixture to a boil, and let boil about 5 minutes.

Reduce heat slightly, then add the lemon juice and capers. Simmer on medium heat for another five minutes.

Add remaining 3 tbsp butter and sliced tomatoes to the sauce, and stir to combine. After 3 minutes, whisk your slurry to loosen it up, then add it to the sauce, stirring constantly. Lower the heat and cook on low for another 5 minutes, stirring regularly, until tomatoes have softened slightly.

By now, the fish should be done, so remove the baking sheet from the oven.

Plate each filet over a few spoonfuls of herbed couscous and top with the lemon butter sauce, tomatoes, and lemon slices. Serve immediately.