Title: Cod with pecorino crust
 Categories: Fish, Main course, New, Prepare ahe
      Yield: 4 Servings
 
     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
           -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.
  
  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