Preheat oven to 450 degrees.

Whisk together the olive oil, lime juice, and salt and pepper and pour over the fish filets. Let marinate while you prepare everything else.

In a blender, combine all dressing ingredients and run until smooth. Salt and pepper to taste, then put in the fridge until ready to serve.

Line a cookie sheet with foil, then toss the pepper and onion with the olive oil. Salt and pepper generously. Roast in the preheated oven for 10-15 minutes, until starting to sizzle, then add the corn, tossing to mix, and return to oven for another 10 minutes or so, until the vegetables are starting to get dark spots. Remove and set aside.

Put the panko crumbs on a plate, then dredge both sides of the fish filets in it until well-coated. Place on a greased pan and bake for about 10 minutes, or until the fish is cooked through and flakes easily apart.

To assemble the salads, start with lettuce, cover with roasted vegetables, top with fish filets, then drizzle with dressing and finish off with avocados and croutons.