Name: Moroccan-Spiced Whole Branzino Stuffed with Preserved Lemon and Herbs
Total time: 45 min
Yield: 4 servings
Ingredients: 2 piece whole branzino (1.5 lbs each), scaled and gutted; 2 piece preserved lemons, chopped (or 2 regular lemons, thinly sliced); 0.5 cup mixed fresh herbs (parsley, cilantro, mint); 2 tsp ras el hanout spice blend; 1 tsp ground coriander; 1 tsp smoked paprika; 0.5 tsp cinnamon; 3 tbsp olive oil; 2 piece red onions, sliced; 1 cup cherry tomatoes; 0.5 cup green olives; 0.25 cup almonds, sliced; 2 tbsp honey; 1 serving Couscous for serving; 1 to taste Salt & pepper

1

Step 1Preheat oven to 400°F (200°C). Score the fish skin in a crosshatch pattern.

2

Step 2Mix all spices with 2 tbsp olive oil to make a paste. Rub the paste inside and outside of the fish.

3

Step 3Stuff the fish cavities with preserved lemons and fresh herbs. Secure with toothpicks if necessary.

4

Step 4Arrange onions, tomatoes, and olives in a large roasting pan. Drizzle with the remaining olive oil.

5

Step 5Place the fish on top of the vegetables. Drizzle with honey and scatter almonds over the top.

6

Step 6Roast for 25-30 minutes until the fish flakes easily and the vegetables are caramelized.

30 minutes

7

Step 7Serve the whole fish with roasted vegetables over couscous, garnished with fresh herbs.

Ingredients

Instructions