Preheat oven to 450° F.
Cover fish with yogurt and set aside.
In a shallow dish, combine the breadcrumbs, salt, and pepper. Deseed and finely dice the tomato; chop the pineapple. Set all aside separately.
Cook rice according to the package instructions, then toss with diced tomato. Set aside covered to keep warm.
Melt butter, then drizzle a small amount into a baking dish.
Dredge the fish into the breadcrumbs, then place into the prepared dish; drizzle the remaining butter over top.
Bake fish on the top rack of the oven for 8-15 minutes until crispy and cooked through.
Meanwhile, heat peas in a small amount of water on the stove top.
Serve fish on top of rice, spritzed with juice from the lemon. Serve with peas and pineapple on the side.