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1
Prepare the grain as described in An Easy Way of Preparing Quick-Cooking Couscous in the Oven (page 376), using the quantities given in the ingredients list above, and olive oil instead of vegetable oil.
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2
Cut the quinces in half and trim off the darkened ends.
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3
This fruit is very hard, so use a large strong knife to press down on them.
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4
Put them in a pan, cover with water, and simmer about 20 minutes, until just tender.
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5
Strain and keep the cooking water.
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6
Cut into quarters and remove the cores and pips.
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7
In a large skillet, heat 2 tablespoons oil, put in the tomatoes and add the sugar, salt, pepper, and saffron.
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8
Cook until the tomatoes soften and fall apart.
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9
Put in the quinces and add 2 ladles of the quince water.
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10
Simmer until the quinces are very tender.
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11
This is the sauce.
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12
Brush a large sheet of foil (or 2 if you are cooking 2 fish) generously with oil.
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13
Place the fish in the middle and sprinkle lightly with salt.
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14
Wrap in a baggy parcel, twisting the foil edges together to seal it.
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15
Bake at 450F.
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16
The cooking time depends on the size of the fish.
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17
Test for doneness for a large fish after about 30 minutes, for smaller ones after 20 minutes.
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18
Cut down to the backbone at the thickest part and check that the flesh flakes and has turned white and opaque right through.
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19
Serve the couscous in a large round dish.
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20
Put the fish in the middle and the sauce around it.
