Breaded Seabass with Monterey Jack and Broiled Vegetables | Canadian Goodness

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
• 2 tbsp (30 mL) balsamic vinegar