Fish With Couscous Crust And Caper Mayonnaise - cooking recipe

Ingredients

10.5 oz couscous
2 oz grated Parmesan cheese
2 1/4 lb sea bream or snapper fillets
None None all-purpose flour, seasoned
2 None large eggs, beaten lightly with 2 tbsp water
-1 None Caper Mayonnaise
1 1/4 cups mayonnaise
1 tbsp drained capers, finely chopped
1 tbsp coarsely chopped fresh basil leaves
1 clove garlic, minced
1 tbsp lemon juice
None None olive or vegetable oil, for shallow-frying

Preparation

In a medium heatproof bowl, cover couscous with 1 cup boiling water. Cover and let stand for 5 mins. Fluff with a fork then let cool. Stir in Parmesan.
Toss fish fillets in flour, shaking away excess. Dip into egg mixture then press into couscous mixture to coat. Arrange fish on a baking tray, cover and refrigerate for 30 mins, or until crust is firm.
Meanwhile, for the caper mayonnaise, combine mayonnaise, capers, basil, garlic and lemon juice. Season to taste.
Heat oil over medium-high heat. Shallow-fry fish until browned and cooked through. Remove from oil and drain on paper towels.
Serve fish immediately with caper mayonnaise.