Parmesan-crusted Sea Bass with Thyme-grilled Vegetables

Name: Parmesan-crusted Sea Bass with Thyme-grilled Vegetables
Yield: Serves 4
Ingredients: 75 g (3 oz, ¾ cup) Parmesan, freshly grated; 25 g (1 oz, ½ cup) fresh white breadcrumbs; Zest of ½ lemon; 25 g (1 oz, 2 tablespoons) unsalted butter; 4 (5) tablespoons vegetable oil; Salt & freshly ground black pepper; 2 eggs, beaten; 4 (5) tablespoons olive oil; 1 tablespoon fresh thyme leaves; 2 tablespoons aged balsamic vinegar; 250 g (9 oz, 2 cups) courgettes, cut into slices 5 mm (¼ in) thick; 2 cooked globe artichoke hearts, cut into quarters; 12 asparagus spears, peeled & well trimmed; 4 x l75 g (6 oz) sea bass fillets, skin on

Preparation info

Serves
4

Difficulty
Medium

Appears in

A Passion for Cheese

By Paul Gayler

Published 1997

About

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.

Ingredients

75 g (3 oz, ¾ cup) Parmesan, freshly grated
25

Fish course
Pescatarian
Gluten-free

Method

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