Couscous crumbed fish

Ingredients

1 ½ cups of San Remo CousCous½ cup plain flour¼ cup flat leaf parsley, chopped finely1 tbsp lemon thyme, chopped finely2 eggs¼ cup milk4 King George FilletsOlive oil, to fry

Directions

1. Place flour into a bowl and season with salt and pepper.

2. Place the couscous, parsley and lemon thyme in another bowl.

3. Using a third bowl, crack the eggs and beat together with the milk.

4. Coat the fish in flour, shaking off any excess, then dip into the egg mixture and then coat in the couscous mixture.

5. Heat a large frying pan and a small amount of olive oil to shallow fry fish.

6. Cook fish for 2 mins each side or until golden brown. Remove and place onto an absorbent towel.

7. To make a salad, place all ingredients into a bowl. Mix together and add salt and pepper to taste.

8. To serve, place salad onto a plate and lay fish next to the salad.