Roasted Branzino with Green Olive Couscous

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Tyler's couscous recipe is a great base to make your own couscous salad. I used whole wheat israeli couscous since my finace doesn't like regualr couscous. My grocery store was out of fennel so I used a variety of chilis (poblano, aneheim, jalapeno which I removed the stems and seeds, used a little evoo, S&P, and roasted under the broiler for just a few minutes. I cooked them just till tender but the skin still attached. Everything else was same as Tyler's recipe. This salad alone was SO good. I was nervous about stuffing the salad in the fish, it was so good I didn't want to ruin it. Thank goodness the fish with the salad stuffed inside came out really really good. I used bass and had to tie the fish up so the salad wouldn't fall out. I'm going to try flipping the fish next time because one side was crispy with nice flaky meat and the other side was not. It was hard to get the meat off because some of it was still slightly raw. I will definitly be making this again.

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I will definitely make this again! I plan on using the couscous as a side for other meals, it was that good!

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I'm a big fan of Tyler's, but I hated this recipe. All I tasted was grapefruit - completely overpowered the dish.

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Great recipe. It worked really well with this tasty fish.

P.S.

You all need to lighten up (especially with the name calling. Just like "it would have taken 4 keystrokes to say fish," that first person could have just as easily googled/wikipedia'ed "Branzino" before leaving a rating for a food they don't know (and probably a recipe they didn't try. They apparently have access to the internet too. Why skew the ratings numbers?

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I was very excited to make this dish - it looked great on TV. It was easy to make, and having had Branzino for the first time recently in Miami, I wanted to see if I could pull it off. Let me say the flavors are wonderful - it was my first time working with fennel - and the couscous stuffing added a very sophisticated flavor.

The only problem we encountered was the profusion of bones. Being a veteran fish eater, it wasn't a problem for me to navigate the fishy structure, but my husband refused (I had to pick it all apart for him and my teenage son just went to the freezer and pulled out a chicken patty.
In short, if you have people that can handle a whole fish, go for it - it's delicious. If you're serving the average American, forget it!

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This recipe satisfies on A LOT of levels. The finished dish is BEAUTIFUL and the flavors are deliciously well balanced This looks and tastes like a Sunday dinner, but requires very modest time, budget and skill. Thank you!

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Branzino is Italian for European Sea Bass or Sea Dace according to Wikipedia.
When I saw Tyler's show I was thinking fresh farm raised trout would be good although not quite as fatty as bass.