Dinner

Whole Roasted Branzino with Za'atar, Pomegranate & Herbed Couscous

Name: Whole Roasted Branzino with Za'atar, Pomegranate & Herbed Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 servings
Ingredients: 1 whole branzino (500–600g), gutted and scaled; 3 tbsp za'atar blend; 2 lemons (1 sliced, 1 for juice); 6 fresh thyme sprigs; 2 tbsp olive oil; 3 tbsp pomegranate molasses; 1 tbsp honey; 200ml fish or vegetable stock; 150g pearl couscous; 40g dried apricots, diced; 30g roasted pistachios, halved; 20g fresh mint, chopped; 15g fresh parsley, chopped; 1 small red onion, minced; 2 tbsp butter; fine sea salt, black pepper

A whole branzino—gutted, scored, and seasoned inside with herbs and lemon—roasted until the skin crisps and flesh stays tender and opaque. Coated with a robust za'atar spice blend, the fish is finished with a pomegranate molasses glaze and served over fluffy pearl couscous studded with pistachios, dried apricots, and fresh herbs.

1062calper serving 61gprotein 120gcarbs 40gfat 15min prep 30min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this