Name: Fish with couscous crust and caper mayonnaise
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: Fish with couscous crust; 1 1/2 cup (300 grams) couscous; 1 cup (250 millilitres) boiling water; 3/4 cup (60 grams) grated parmesan cheese; 2 eggs, beaten lightly; 2 tablespoon water; 1 kilogram whiting fillets (or bream or snapper); plain flour; olive or vegetable oil, for shallow-frying; Caper mayonnaise; 1 cup (300 grams) whole egg mayonnaise; 1 tablespoon drained capers, finely chopped; 1 tablespoon coarsely chopped fresh basil; 1 clove garlic, crushed; 1 tablespoon lemon juice

Fish with couscous crust and caper mayonnaise

Fish fillets with a couscous crust are light and super-crispy. Delicious served with a tangy caper mayonnaise.

Serves 6

Prep

15M

Cook

15M

Total

30M

Ingredients

Fish with couscous crust

1 1/2 cup (300 grams) couscous

1 cup (250 millilitres) boiling water

3/4 cup (60 grams) grated parmesan cheese

2 eggs, beaten lightly

2 tablespoon water

1 kilogram whiting fillets (or bream or snapper)

plain flour

olive or vegetable oil, for shallow-frying

Caper mayonnaise

1 cup (300 grams) whole egg mayonnaise

1 tablespoon drained capers, finely chopped

1 tablespoon coarsely chopped fresh basil

1 clove garlic, crushed

1 tablespoon lemon juice

Method

1.In a medium heatproof bowl, cover the couscous in boiling water, cover and stand 5 minutes. Fluff with a fork; cool. Stir in the parmesan.

2.Combine eggs and water in a bowl.

3.Toss the fish in flour, shake away the excess. Dip fish into the egg mixture, then press on the couscous mixture. Place the fish on a tray, cover and refrigerate 30 minutes or until the crust is firm.

4.For the caper mayonnaise, combine all ingredients in a small bowl.

5.Shallow-fry the fish in hot oil until browned and cooked through. Drain on absorbent paper.

6.Serve the fish immediately with caper mayonnaise, lemon wedges and tomato salad, if desired.