Cod With Pecorino Crust Recipe - Cooking Index
Cod With Pecorino Crust Recipe - Cooking Index
| 50 | Couscous - see notes | |
| Salt and freshly ground black pepper | ||
| 75 | Pecorino or parmesan cheese | |
| 4 | -- skinless cod fillets | |
| Plain flour | ||
| 1 | Egg (large) | |
| 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.
Source:
Good Housekeeping June 97
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