• 40 g/1 1/2 oz fine couscous

• 25 g/1 oz blanched almonds, finely chopped

• 1 spring onion, thinly sliced

• 4 x 250 g/8 oz sea bream, scaled, cleaned and gutted

• 1 large egg, beaten salt and pepper 

Tomato and mint salad:

• 1 plump garlic clove, crushed

• 1 teaspoon lime juice

• 1 teaspoon white wine vinegar

• 5 tablespoons olive oil

• 2 large sun-ripened tomatoes, skinned, deseeded and chopped

• 25 g/1 oz mint, chopped

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Method:

1. First make the salad. Stir together the garlic, lime juice, vinegar and half of the olive oil.

2. Season to taste with salt and pepper, then add the tomatoes and half of the mint and gently toss together. Cover and refrigerate.

3. Mix together the couscous, almonds, spring onion, the remaining mint and season to taste with salt and pepper.

4. Dip each fish into the beaten egg, then coat evenly with the couscous mixture. Heat the remaining olive oil in a large, nonstick frying pan.

5. Add the fish in a single layer and fry for about 7 minutes on each side until the flesh flakes when tested with the point of a knife.

6. Serve immediately with the tomato and mint salad.