Don't be intimated by cooking whole fish in this recipe, because it actually couldn't be any easier! Just season and roast your branzinos in a hot oven until the flesh is flakey. To serve, gently slice the fillets away from the body and enjoy!
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 650, Fat 30 grams, SaturatedFat 4 grams, Cholesterol 90 milligrams, Sodium 579 milligrams, Carbohydrate 47 grams, Fiber 6 grams, Protein 48 grams, Sugar 6 grams
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