Preheat oven to 450.

Make a vinaigrette by whisking together honey, mustard, vinegar, and oil.

Toss the broccoli in 1-2 tablespoons of olive oil (or whatever oil you use at home). Cover a shallow baking dish with the oily broccoli, and roast it for 10 to 15 minutes, or until the florets are starting to brown and get soft. Toss roasted broccoli in 2 tablespoons of vinaigrette; set aside.

Toss onion with 2 tablespoons of vinaigrette. Arrange in a single layer on a bar pan (or other shallow baking dish). Bake 5 minutes.

While the onions are baking, add 2 tablespoons of the vinaigrette to the breadcrumbs. Pour another tablespoon of the vinaigrette into a shallow dish. Coat each piece of tilapia with vinaigrette, then top it with breadcrumbs.

Place the now-breaded tilapia filets on top of the partially-cooked onions. Bake until the fish is thoroughly cooked, about 7 minutes.

To serve, top the fish with onions and a healthy heap of roasted broccoli.