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