Dinner

Whole Roasted Branzino with Chermoula, Charred Lemon & Herbed Couscous

Name: Whole Roasted Branzino with Chermoula, Charred Lemon & Herbed Couscous
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2 servings
Ingredients: 2 whole branzino (10–12 oz each), cleaned and gutted; 1 tbsp sea salt; ½ tsp cumin seeds; 3 bay leaves; 4 lemon slices; 2 tbsp olive oil; cracked pepper; For chermoula:; ½ cup fresh cilantro, loosely packed; ½ cup fresh parsley, loosely packed; 2 garlic cloves; 2 tbsp lemon juice; 1 tbsp olive oil; ½ tsp ground cumin; ½ tsp hot paprika; ¼ tsp cayenne; salt to taste; For couscous:; 1 cup couscous; 1½ cups vegetable or fish stock, hot; 2 tbsp butter; ¼ cup roasted pistachios, roughly chopped; ¼ cup dried apricot, diced; 2 tbsp fresh mint, chopped; 2 tbsp fresh parsley, chopped; 2 lemons, halved, for charring

A whole branzino—its delicate white flesh brined briefly in spiced aromatics—roasted whole until skin crisps and meat flakes tender. Showstopped with a bold, herbaceous chermoula (cilantro, parsley, lemon, garlic, cumin, paprika) and served alongside fluffy couscous studded with roasted pistachios, dried apricot, and fresh herbs. The charred lemon wedges add smoky-tart punch to every bite.

1103calper serving 71gprotein 98gcarbs 49gfat 20min prep 20min 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