Sea Bass with Cheese Crust and Grilled Vegetables

A delicious recipe for the asparagus season:

Oil a baking sheet with a little olive oil, place asparagus spears, zucchini, artichoke hearts and quartered peppers on top. Sprinkle vegetables with salt, pepper and thyme, add halved garlic. Drizzle with olive oil and grill in the oven at maximum top heat for about 6-8 minutes. The vegetables should then be lightly browned and crisp at the same time.

Cover grilled vegetables with plastic wrap and refrigerate for one night. The following day, pour off any vegetable juices that have run out into a large enough bowl and set aside.

Mix together grated Parmesan, white bread crumbs, grated thyme and lemon zest.

Season fish fillets with salt, a little pepper and juice of one lemon. Coat the fish fillets in beaten egg and Parmesan crumbs and fry in hot oil until golden brown.

Repeatedly place the vegetables in the 180 °C oven, then marinate them with the collected vegetable juice and balsamic vinegar.

Arrange the vegetables on plates, place the fish fillets on top. Garnish with thyme and lemon halves.

fine fruity white wine : source : from Orf-fresh cooked Do

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