Breaded Seabass with Monterey Jack and Broiled Vegetables

Name: Breaded Seabass with Monterey Jack and Broiled Vegetables
Yield: 4 servings
Ingredients: 2 oz (60 g) shredded Canadian Monterey Jack*; 1/4 cup (60 mL) bread crumbs; Zest of half a lemon; 4 seabass (or ocean perch) fillets 6 oz (180 g) each; without skin; 2 eggs; 1/4 cup (60 mL) olive oil; 2 tsp (10 mL) butter; Salt and freshly ground pepper to taste; Vegetables; 8 oz (225 g) zucchini; 12 fresh asparagus stalks; 2 artichokes cooked and quartered; Fresh thyme; 1/4 cup (60 mL) olive oil; 2 tbsp (30 mL) balsamic vinegar

This is the Breaded Seabass with Monterey Jack and Broiled Vegetables recipe.

Prep: 15 min
Cooking: 10 min - 15 min
Refrigeration: 8 h

Yields 4 servings

Ingredients

2 oz (60 g) shredded Canadian Monterey Jack*
1/4 cup (60 mL) bread crumbs
Zest of half a lemon
4 seabass (or ocean perch) fillets 6 oz (180 g) each, without skin
2 eggs
1/4 cup (60 mL) olive oil
2 tsp (10 mL) butter
Salt and freshly ground pepper to taste
Vegetables
8 oz (225 g) zucchini
12 fresh asparagus stalks
2 artichokes cooked and quartered
Fresh thyme
1/4 cup (60 mL) olive oil
2 tbsp (30 mL) balsamic vinegar

READY FOR REWARDS?

Preparation

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.

Tips

You can replace thyme with rosemary or oregano, and zucchini, asparagus and artichokes with other vegetables that grill well (sweet peppers, eggplant etc.).

*Try this dish with Canadian Cheddar or Colby, Mont St-Benoît or any Canadian Swiss cheese.