Whole Roasted Branzino with Couscous Salad
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 650
- Total Fat
- 30 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 90 milligrams
- Sodium
- 579 milligrams
- Carbohydrates
- 47 grams
- Dietary Fiber
- 6 grams
- Protein
- 48 grams
- Sugar
- 6 grams
- Total: 30 min
- Active: 20 min
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.