Name: Whole Roasted Branzino with Couscous Salad
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil, plus more for the pan; 1 cup pearl couscous; 4 whole branzinos (12 to 16 ounces each), cleaned; Kosher salt and freshly ground pepper; 1 lemon, thinly sliced, plus 2 tablespoons lemon juice; 1 bunch parsley, leaves finely chopped, plus 4 sprigs; 2 teaspoons Dijon mustard; 1/2 small red onion, chopped; 3/4 cup pomegranate seeds; 3/4 cup pecans, toasted and roughly chopped

Directions

Preheat the oven to 400˚ F. Rub a rimmed baking sheet with olive oil and set aside. Cook the couscous as the label directs.
Meanwhile, season the cavity of the fish with salt and pepper. Stuff the lemon slices and parsley sprigs into the cavities, reserving about 8 lemon slices for serving. Arrange the fish on the baking sheet in an even layer and roast until the flesh flakes easily with a fork, 16 to 18 minutes. Remove from the oven and let stand 5 minutes.
Whisk the olive oil, lemon juice, mustard and 1/2 teaspoon each salt and pepper in a large bowl. Add the couscous, chopped parsley, red onion, pomegranate seeds and pecans; toss well to coat. Season with salt and pepper.
Transfer each whole fish to a plate, or remove the fillets and transfer to plates (see page 55). Serve with the couscous salad and reserved lemon slices.

Photograph by Andrew Purcell

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Whole Roasted Branzino with Couscous Salad

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