Fish with couscous crust
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.
Mayonnaise can be prepared a day ahead. The fish can be coated several hours ahead.Note