White Fish Fillet with Topping
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 25 min.
Ready in
Ingredients
for
- Ingredients
- 1 cup Couscous
- 1 red chili pepper (finely chopped)
- 2 cups 2% milk
- 1 bay leaf
- 4 skinless Cod
- ¼ cup olive oil
- 8 scallions (roughly sliced)
- Chervil (torn)
- salt
- freshly ground Black pepper
Product recommendation
Make sure to remove any pin-bones from the cod when preparing.
Preparation steps
1.
Preheat the grill to a moderate heat. Place the couscous in a heatproof bowl and cover with boiling water. Cover the bowl tightly with clingfilm and set to one side for 5 minutes.
2.
Warm the milk with the bay leaf in a shallow saucepan set over a medium heat. Once the milk starts to simmer, position the cod in the hot milk and cover with a lid. Cook for 5 - 6 minutes until the cod is firm yet springy to the touch.
3.
Fluff the couscous with a fork and season with salt and plenty of black pepper. Add the olive oil and stir well.
4.
Remove the cod from the poaching liquid and pat dry. Top with the couscous, packing it onto the fillets with your hands.
5.
Arrange on a tray and grill for 2 - 3 minutes until the crust starts to brown.
6.
Place the sliced spring onion and some of the torn chervil on serving plates. Spoon over some of the poaching milk and sit the crusted cod on top. Serve with a garnish of the remaining chervil before serving.
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