Bream in a Couscous Jacket with Tomato and Mint Recipes

Ingredients :

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

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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