The fish in the crust of couscous

Description

A very simple recipe baked, tasty, juicy fish with parsley sauce, under a crust of couscous.

Ingredients

Cooking

Take the couscous of the company Mistral.

Rump, fill with hot water, add 1 teaspoon of olive oil will cover it with a lid and leave for 10 minutes.

I had 3 hake fillets, you can take cod, perch, etc.

Make a pseudo-pesto. I have it from parsley, walnuts, cheese, garlic, olive oil. You can use the classic pesto of Basil, spinach.

Place parsley, garlic, nuts, cheese and olive oil in a food processor and spin until a homogeneous mass. Season with salt and pepper.

Form for baking grease with butter and lay the fish fillet.

Fish season with salt and pepper.

Spread sauce on top of the parsley.

Loosen cereal with a fork, add salt and pepper to taste.

Put the couscous on top of fish with sauce. Bake 25 min in preheated oven to 190 degrees.

While fish with cous-cous cooked, coarsely chop the tomatoes, mix with 2 tablespoons of olive oil and Provencal herbs, salt.

Add to the form with fish and cous-cous. Bake for another 3 minutes.

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