Cod With Pecorino Crust

Course : Seafoods
Serves: 4
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50 grams couscous -- see notes
1 teaspoon salt and freshly ground black pepper
75 grams pecorino or parmesan cheese
4 fillets skinless cod fillets 175 g long
1/4 Cup plain flour
1 large egg
1 package roasted tomatoes and sugar-snap peas -- to accompany

Preparation / 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.

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