Recipe - 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
Plain flour
1 lg Egg
Roasted tomatoes and
sugarsnap 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 1214
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 flatleaf parsley and
chopped mixed herbs, salt and pepper.
Recipe by: Good Housekeeping June 97 Posted to MCRecipe Digest V1 #635 by
Kerry Erwin kerry@north.org on Jun 04, 1997