Roasted Branzino with Green Olive Couscous

Name: Roasted Branzino with Green Olive Couscous
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 4 servings Freshly ground black pepper; 4 whole branzino, 1 1/2 pounds each, gutted and scaled; 1 Tbsp champagne vinegar; 237 milliliters couscous; 1 fennel bulb, sliced paper thin, 3 fronds reserved; 227 grams green beans, trimmed; 237 milliliters pitted and chopped green olives; 4 servings Kosher salt; 4 servings Kosher salt and freshly ground black pepper; 2 Tbsps extra-virgin olive oil, plus more for drizzling; 4 servings Extra-virgin olive oil; 59 milliliters pine nuts, toasted; 1 ruby red grapefruit, zested and juiced; 1 small ruby red grapefruit, zested and juiced; 1 sticks unsalted butter; 237 milliliters cold water

You can never have too many main course recipes, so give Roasted Branzino with Green Olive Couscous a try. This recipe covers 58% of your daily requirements of vitamins and minerals. One serving contains 1517 calories, 169g of protein, and 65g of fat. This recipe serves 4. Head to the store and pick up olives, olive oil, pine nuts, and a few other things to make it today. To use up the champagne vinegar you could follow this main course with the Champagne Jello Parfaits – Low Calorie as a dessert. From preparation to the plate, this recipe takes approximately 1 hour. It is a good option if you're following a pescatarian diet.

Instructions

Arrange an oven rack about 4 inches from the broiler and preheat the broiler.

Equipment you will use

Oven

Melt the butter in a small saucepan, over low heat, with the grapefruit zest and juice and simmer for a couple of minutes. Oil a large baking sheet.

Ingredients you will need

Grapefruit Zest

Butter

Juice

Cooking Oil

Equipment you will use

Baking Sheet

Sauce Pan

Sprinkle the fish all over with salt and pepper, including inside the cavities.

Ingredients you will need

Salt And Pepper

Fish

Put the fish in a single layer on the baking sheet, then stuff the cavities with some of the couscous.

Ingredients you will need

Couscous

Fish

Equipment you will use

Baking Sheet

Drizzle the fish with some of the grapefruit butter and broil, without turning, until the skin blisters and the fish is cooked through but still translucent at the bone, 12 to 15 minutes.

Ingredients you will need

Grapefruit

Butter

Bone

Fish

Baste the fish a couple of times with the remaining grapefruit butter while broiling.

Ingredients you will need

Grapefruit

Butter

Fish

Transfer the fish to a serving platter and serve with the remaining couscous and a drizzle of any remaining grapefruit butter.

Ingredients you will need

Grapefruit

Couscous

Butter

Fish

Bring a large pot of salted water to a boil over medium heat, for the beans. Fill a large bowl with ice water and add enough salt until it tastes lightly salty - this is to refresh your beans. When the water comes to a boil add the beans and cook until just tender, about 3 minutes.

Ingredients you will need

Water

Beans

Salt

Equipment you will use

Bowl

Pot

Drain and then refresh in the salted ice water.

Ingredients you will need

Water

Drain and cut into 1-inch pieces. Set aside.

Meanwhile, pour cold water over the couscous in a medium bowl (using cold water reserves the couscous' grainy, nutty texture). Cover and let stand for 15 minutes.

Ingredients you will need

Couscous

Water

Equipment you will use

Bowl

Combine the vinegar, oil, grapefruit zest and juice, fennel and fronds in a large serving bowl. Season with salt and pepper, to taste. Fold in the couscous along with the pine nuts, green beans and olives. Season, to taste, with salt and pepper and finish with a drizzle of olive oil.

Ingredients you will need

Grapefruit Zest

Salt And Pepper

Green Beans

Olive Oil

Pine Nuts

Couscous

Vinegar

Fennel

Olives

Juice

Cooking Oil

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

4servings

Freshly ground black pepper 4

whole branzino, 1 1/2 pounds each, gutted and scaled 1Tbsp

champagne vinegar 237milliliters

couscous 1

fennel bulb, sliced paper thin, 3 fronds reserved 227grams

green beans, trimmed 237milliliters

pitted and chopped green olives 4servings

Kosher salt 4servings

Kosher salt and freshly ground black pepper 2Tbsps

extra-virgin olive oil, plus more for drizzling 4servings

Extra-virgin olive oil 59milliliters

pine nuts, toasted 1

ruby red grapefruit, zested and juiced 1small

ruby red grapefruit, zested and juiced 1sticks

unsalted butter 237milliliters

cold water

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Seabass. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Santa Margherita Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.