| 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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