Baked Panko Haddock w/balsamic glazed asparagus + carrots

Haddock, Cod's cousin. I've breaded cod before but the Haddock trumps, plus it was on sale at the market. On to the recipe:

---

Ingredients

1.  Asparagus trimmed                                          1.  2 Fillets of Haddock
2. Baby Carrots, halved                                         2. Seasoned Panko
3. 2 garlic cloves, minced                                      3. 2 Eggs
4. 2 tbsp Balsamic Vinegar                                    4. Flour
5. Olive Oil                                                            5. 1 tbsp Mayo
6. Cherry tomatoes, halved                                   6. Cajun Seasoning
7. Feta                                                                  7. S&P to taste
8. S&P to taste

---

Directions

1. Preheat oven to 425F. Bring a pot of water to boil (for the asparagus and carrots.
2. Layer baking sheet in aluminum foil. Mix Mayo and Cajun seasoning (or any spice you want) in eggs. 
3. Bread the fish: Coat fish in flour, then eggs, then panko. Follow with remaining fish.
4. Bake for 20min or until cooked
5. While the fish bakes make the asparagus. Once the water comes to a boil add carrots. After a minute add asparagus. Cook for 2min. Drain and arrange on plate.
6. Heat a medium pan with olive oil. Saute minced garlic and tomatoes for 5min. Once the tomato juices have layered the pan, add 3 tbsp balsamic. Cook for 3min. Top asparagus with tomato mixture. Sprinkle with cheese. S&P
7. Combine fish and asparagus onto a plate and pour remaining balsamic over entire plate. Enjoy!