Cod With Pecorino Crust
| 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 | Egg | |
| Roasted tomatoes and | ||
| sugar-snap peas to | ||
| accompany |
INSTRUCTIONS
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. 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. 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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Nutrition (calculated from recipe ingredients)
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Calories: 18
Calories From Fat: 11
Total Fat: 1.2g
Cholesterol: 46.5mg
Sodium: 90.5mg
Potassium: 19.9mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 1.6g