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CATEGORY CUISINE TAG YIELD
Seafood, Dairy, Eggs Fish, Main course, New, Prepare ahe 4 Servings

INGREDIENTS

50 g Couscous, see notes
Salt and freshly ground black pepper
75 g Pecorino or Parmesan cheese
4 Long, skinless cod fillets, 175 grams each
Plain flour
1 lg Egg
Roasted tomatoes and sugar-snap peas, to accompany

INSTRUCTIONS

1. Soak couscous in 75ml boiling water until liquid is absorbed. Season.
Spread on a tray; leave uncovered for 15 minutes to dry out a little. Grate
cheese. Place couscous in a bowl and stir in the cheese.
2. Season fish. Dip in flour, beaten egg, then couscous. Twist as if into a
knot, place on a baking sheet, cover lightly and chill for 1 hr.
3. Grease grill pan; place fish under a moderately hot grill for 12-14
minutes or until cooked through.
Serve with tomatoes and peas.
To prepare ahead: Complete to the end of step 2. Cover and chill for up to
three hours. To use: Complete the recipe.
NOTES : Preparation time: 30 minutes, plus standing and chilling Cooking
time: 15 minutes
300    cals per serving Cookery Editors Tip: You can replace the
couscous with 50g fresh white breadcrumbs mixed with 50g pecorino or
Parmesan cheese, 30ml/2 level tbsp each chopped flat-leaf parsley and
chopped mixed herbs, salt and pepper.
Recipe by: Good Housekeeping June 97 Posted to MC-Recipe Digest V1 #635 by
Kerry Erwin <kerry@north.org> on Jun 04, 1997

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