By Paul Gayler
Any firm fish would be suitable for this dish. You need to grill the vegetables with the thyme a day in advance and leave them overnight so that their juices run. The juices are then mixed with balsamic vinegar, making a delicious, thyme-scented vinaigrette to drizzle over the fish.
Put the courgettes, asparagus and cooked artichokes on a baking tray, season, then sprinkle over the thyme leaves and toss with the olive oil. Grill over a barbecue (or under a preheated grill) for about 5-6 minutes, until the vegetables are slightly charred all over but still retain a bite. Leave overnight in the refrigerator, covered with cling film.
The next day, drain the juices fro