Parmesan-crusted Trout with Tomato Couscous

Ingredients

• 200g trout fillet
• 100g couscous 
• 1 large egg
• 1 garlic clove, finely chopped
• A small bunch of fresh basil
• 2 tomatoes
• 1/2 lemon
• 50g plain flour
• 100g Parmesan cheese
• Oil, salt, ground black pepper

Method

- Boil water in a kettle.

- Heat oil in a sauce pan, saute the chopped garlic until lightly golden, then add chopped basil stalks and tomatoes to the sauce pan.

- Tip in the couscous, stir everything around and add 200ml of boiling kettle water. Cover with a lid and turn the heat off.

- Heat a splash of oil to a frying pan on a medium high heat.

- Beat the egg in a bowl. Lay out 2 plates, sprinkle the flour over one and finely grate the Parmesan cheese over the other.

- Season the fillet well with salt and pepper on each side. Then dip it in the flour, making sure it's completely covered. Carefully shake off the excess then dip it into the beaten egg. Then lay it in the Parmesan.

- Fry the fillet in the frying pan for 2 minutes on each side until golden, crisp and cooked through.

- Stir up the couscous with a fork, season it with salt and pepper. Tear in the basil leaves and stir them through.

- Serve the fillet hot with the couscous.

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