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Saturday, July 19, 2008

Couscous and Parsley-Crusted Fish

Couscous and Parsley-Crusted Fish

1 cup couscous
1 1/4 cups chicken stock
1 TB butter
2 TB minced Italian parsley
juice of one lemon
sea salt & pepper
1 lb. firm white fish (I used orange roughy)
1/2 cup flour
2 eggs, lightly beaten
canola oil, for shallow frying

Place the couscous and stock in a large bowl, cover with plastic wrap and set aside for 5 minutes or until liquid has been absorbed. Then add butter and fluff with a fork. Add parsley, lemon zest and juice, salt and pepper and mix to combine.

Cut fish into pieces (I halved mine). Dust in flour, dip in egg and coat in couscous mixture. Heat 1/3 inch oil in a medium frying pan over medium heat and cook fish pieces for 3-4 minutes each side or until golden and crisp. Serve fish with a little mayonnaise and lemon juice mixed well; and also several lemon wedges on the side. (The more lemon the better!)

Serves 6-8.

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