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Cod with Pecorino Crust
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
1 lg Egg
Roasted tomatoes and sugar-snap peas, to accompany
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.