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40g / 1.5 oz fine couscous
25g / 1 oz blanched almonds, finely chopped
1 spring onion, thinly sliced
4 x 250g / 8 oz sea bream, scaled, cleaned
and gutted
1 large egg, beaten
salt and pepper
Tomato and mint salad:
1 plump garlic clove, crushed
1 tsp lime juice
1 tsp white wine vinegar
5 tbsp olive oil
2 large sun-ripened tomatoes, skinned,
deseeded and chopped
25g / 1 oz mint, chopped |
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Method :
First make
the salad. Stir together the garlic, lime juice, vinegar and half of the
olive oil. Season to taste with salt and pepper, then add the tomatoes
and half of the mint and gently toss together. Cover and refrigerate.
Mix together
the couscous, almonds, spring onion, the remaining mint and season to
taste with salt and pepper. Dip each fish into the beaten egg, then coat
evenly with the couscous mixture.
Heat the
remaining olive oil in a large, nonstick frying pan. Add the fish in a
single layer and fry for about 7 minutes on each side until the flesh
flakes when tested with the point of a knife. Serve immediately with the
tomato and mint salad.
Serves 4
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