WHOLE ROASTED BRANZINO WITH COUSCOUS SALAD

Whole Roasted Branzino with Couscous Salad image

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

Time 30m

Yield 4 servings

Number Of Ingredients 10

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

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