| 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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