Breaded Seabass with Monterey Jack and Broiled Vegetables

Cut zucchini in 1/4-inch (5 mm) thick slices and peel asparagus stems (if they do not seem tender). Place zucchini, asparagus and artichokes in a large roasting pan, sprinkle with thyme and drizzle with olive oil.

Grill on barbecue (or in a cast-iron grill pan or under preheated broiler on a cookie tray) for 5 to 6 minutes until vegetables are slightly charred but still crisp. Cool, cover with plastic wrap and refrigerate overnight.

The next day, drain and reserve vegetable liquid for the dressing. Preheat oven to 350 °F (180 °C).

Mix together grated Canadian Monterey Jack cheese, breadcrumbs, lemon zest, salt and pepper. Season fish fillets on both sides with salt and pepper. Beat eggs in a shallow dish, then dip fish fillets in egg mixture so that both sides are covered. Coat fillets with Canadian Monterey Jack cheese and breadcrumb mixture, pressing firmly.

Reheat vegetables in the oven.

Dressing:

Using a whisk, mix 3 to 4 tbsp (45 to 50 mL) of vegetable juice with balsamic vinegar.

In a large frying pan, heat oil and butter until it foams, then add breaded fish fillets. Cook 3 to 4 minutes on each side, until well browned and crisp.

To serve, arrange grilled vegetables and fish fillets on 4 plates and drizzle with dressing.