I hope everyone enjoyed the holidays! While the holidays are so much fun and usually a time filled with family and friends, it can also get overwhelming and stressful. I’ll admit I’m a little thankful when the holidays are over because I’m always exhausted by the time the new year rolls around. I feel like after everyone’s been cooking for weeks and weeks and endlessly entertaining, the last thing people want to do is cook directly following the holidays. The boyfriend and I usually find ourselves ordering a good deal of pizza or takeout a week or two after christmas ends, just so we don’t have to deal with anymore dirty dishes, etc. This year though, I’ve promised myself that I’m going to cook myself healthy post holiday meals, because the last thing my waist needs right now is pizza.
Today we have a very satisfying and pretty healthy meal that’s also easy to throw together. Don’t be intimidated by the whole fish scenario that’s happening, because I think the most complicated part is properly scaling and cleaning the fish, which you can ask your local fish monger to do for you! I stuffed our fish with a bunch of different aromatics, mainly fennel and tarragon because I really like anise flavor they both impart. Then I scored the skin, lightly seasoned with salt and pepper, popped it in the oven and after about 20 minutes, the fish was done! So easy and hassle free! I like the light texture and flavor of branzino, but it can get a little expensive, so sometimes I’ll substitute red snapper in its place, which is also quite nice!
This couscous is also very easy to whip up, but if roasting the fish is enough cooking for you, you can always pair the fish with a fresh and simple mixed greens salad or a tasty tomato and onion salad! Enjoy! xx, Jenny
More seafood recipes you might like:
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Whole Roasted Branzino
- 1 (2 lb.) branzino, scaled and cleaned
- 1 small fennel bulb, thinly sliced
- 1 shallot, thinly sliced
- 2 sprigs tarragon
- 2 sprigs sage
- 1 lemon, thinly sliced
- salt and pepper to taste
- 2 tablespoons extra virgin olive oil
- 1 tablespoon unsalted butter
- 1 shallot, minced
- 1 garlic clove, minced
- 1 cup dry Israeli couscous
- 2 teaspoons minced thyme
- 2 teaspoons thinly sliced chives
- 2 cups chicken stock
- lemon zest
- Preheat oven to 375˚F.
- Lightly rinse fish and pat dry.
- Score branzino fillet on both sides (3 on each side) and fill cavity with fennel, shallot, tarragon, sage, lemon, salt, and pepper. Season the outside of the fish with salt and pepper and roast for 18 to 22 minutes or until just cooked through and flaky.
- While the branzino is in the oven, cook the couscous. Place a medium pot over medium-high heat and add oil and butter. Add shallot and garlic and sauté for 2 to 3 minutes. Add couscous and continue to sauté for an additional 3 to 4 minutes or until couscous becomes lightly toasted and has a nutty fragrance. Season with salt and pepper.
- Stir in chicken stock Bring mixture to a boil before lowering heat to medium-low. Cover and simmer until all the liquid has been absorbed and couscous is light and fluffy.
- Uncover and fluff with a fork. Stir in thyme, chive and lemon zest.
- Pour couscous onto a platter and carefully transfer whole branzino over the bed of couscous. Top with more fresh lemon zest and serve.