Instructions: 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
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.

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