Fish served with couscous and mixed vegetables

My mom made this for dinner last night!  From Ann:


If you make the vegetables ahead of time the whole meal takes only about 15 minutes to prepare.

2/3 lb of grey sole (rule of thumb is 1/2 lb per person but I find 2/3 is enough for dad and me).  I buy sole at Whole Foods when available, lemon sole works too.
3/4 cup of grated parmesean cheese
2 lemon wedges
olive oil
1 egg

heat oil in large saute pan
beat egg and sprinkle cheese on a plate.  dip fish in egg then in cheese. place in hot oil.  cook through--about 5 minutes.  tastes/looks best if parmesan browns a bit
place on plates, squeeze lemon and  serve w/coucous and mixed vegetables.

Mixed vegetables
1 red onion, large dice
3 peppers (yellow, red, orange)--large dice
2 small zucchini, diced
1 cup green beans
1 cup frozen corn (opt)
1 cup mozarella cheese
1/2 cup parmesean

Preheat oven to 425

Place diced peppers, onion, and zucchini in  pan and stir in  about 2 tbl of olive oil with salt and pepper and herbes de provence.   Cook for about 15-20 minutes.
Cook beans separately.
Vegetables can be made ahead and stored for several days.
mix roasted vegetables together with cooked beans and corn and put in casserole dish.  stir in mozarella   and sprinkle parmesean on top.  cook in 350 oven until cheese melted and vegetables warm (15-20 minutes).
stir into couscous and serve.

left over vegetables can be used to create another meal with cooked pasta (rotini, fusilli, or penne) mixed with ricotta (~2 cups) and parmesan and then baked w/vegetables or
served over haricot verts as a vegetable side.