Cod with pecorino crust

4 Servings

Ingredients

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

Directions

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@...> on Jun 04, 1997

Related recipes