Roasted Branzino With Green Olive Couscous Recipes

WHOLE ROASTED BRANZINO WITH COUSCOUS SALAD

Whole Roasted Branzino with Couscous Salad image

Don't be intimated by cooking whole fish in this recipe, because it actually couldn't be any easier! Just season and roast your branzinos in a hot oven until the flesh is flakey. To serve, gently slice the fillets away from the body and enjoy!

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

3 tablespoons extra-virgin olive oil, plus more for the pan
1 cup pearl couscous
4 whole branzinos (12 to 16 ounces each), cleaned
Kosher salt and freshly ground pepper
1 lemon, thinly sliced, plus 2 tablespoons lemon juice
1 bunch parsley, leaves finely chopped, plus 4 sprigs
2 teaspoons Dijon mustard
1/2 small red onion, chopped
3/4 cup pomegranate seeds
3/4 cup pecans, toasted and roughly chopped

Steps:

Preheat the oven to 400˚ F. Rub a rimmed baking sheet with olive oil and set aside. Cook the couscous as the label directs.
Meanwhile, season the cavity of the fish with salt and pepper. Stuff the lemon slices and parsley sprigs into the cavities, reserving about 8 lemon slices for serving. Arrange the fish on the baking sheet in an even layer and roast until the flesh flakes easily with a fork, 16 to 18 minutes. Remove from the oven and let stand 5 minutes.
Whisk the olive oil, lemon juice, mustard and 1/2 teaspoon each salt and pepper in a large bowl. Add the couscous, chopped parsley, red onion, pomegranate seeds and pecans; toss well to coat. Season with salt and pepper.
Transfer each whole fish to a plate, or remove the fillets and transfer to plates (see page 55). Serve with the couscous salad and reserved lemon slices.

Nutrition Facts : Calories 650, Fat 30 grams, SaturatedFat 4 grams, Cholesterol 90 milligrams, Sodium 579 milligrams, Carbohydrate 47 grams, Fiber 6 grams, Protein 48 grams, Sugar 6 grams

ROASTED GARLIC AND OLIVE OIL COUSCOUS

Roasted Garlic and Olive Oil Couscous image

Make and share this Roasted Garlic and Olive Oil Couscous recipe from Food.com.

Provided by Kat2355

Categories Grains

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 1/4 cups water or 1 1/4 cups broth
1 cup couscous
1 teaspoon butter or 1 teaspoon margarine (optional)
1/2 teaspoon salt (optional)
2 cloves garlic, minced
1 tablespoon olive oil
1/2 teaspoon dried thyme leaves
1/2 teaspoon paprika
1/4 teaspoon black pepper, freshly ground

Steps:

Bring water to a boil.
Add couscous, butter and salt.
Remove from heat and let stand 5 minutes.
Topping: In a shallow pan, heat oil.
Cook garlic until it begins to brown.
Add rest of spices, cook for 30 second and remove from heat.
(Alternately, you could use ready made"roasted garlic olive oil", and add the thyme and pepper).
Mix topping with couscous, serve immediately.

ROASTED BRANZINO WITH LEMON AND THYME

Roasted Branzino with Lemon and Thyme image

Whole-roasting works well for any one-to-three-pound round fish such as snapper, perch, cod,Arctic char, bass, sea bream, and haddock. Add five to eight minutes to the roasting time for two-to-three-pound fish.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 30m

Number Of Ingredients 5

Ingredients

1 to 1 1/2 pounds whole branzino, scaled and gutted
Extra-virgin olive oil, for rubbing
Kosher salt and freshly ground pepper
2 lemons, 1 sliced into thin rounds, 1 cut into 6 wedges
1 small bunch thyme sprigs

Steps:

Preheat oven to 450 degrees. Pat fish dry; rub cavity and skin with oil, then season generously with salt and pepper. Stuff cavity with lemon slices and a few sprigs of thyme. Transfer to a rimmed baking sheet, standing fish upright (cavity-side down); anchor in place with 3 lemon wedges along each side. Scatter remaining thyme sprigs around fish.
Roast until fish is just cooked through, 17 to 22 minutes, depending on size. Fillet fish and serve with roasted lemon wedges or one of the fish sauces.

BRANZINO AND ROASTED BABY VEGETABLES WITH TARRAGON-CHIVE OIL

Branzino and Roasted Baby Vegetables with Tarragon-Chive Oil image

Provided by Suzanne Tracht

Categories Blender Fish Roast Sauté Passover Low Cal Dinner Seafood Beet Carrot Squash Zucchini Healthy Tarragon Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 10

Ingredients

Tarragon-chive oil:
1/4 cup chopped fresh tarragon
1/4 cup chopped fresh Italian parsley
2 tablespoons chopped fresh chives
9 tablespoons olive oil (not extra-virgin), divided
Coarse kosher salt
Branzino:
6 branzino or striped bass fillets with skin (each about 5 ounces)
2 tablespoons olive oil
Roasted Baby Vegetables

Steps:

For tarragon-chive oil:
Puree herbs and 4 tablespoons oil in blender until smooth. Transfer to small bowl; whisk in remaining 5 tablespoons oil. Season herb oil to taste with coarse salt and pepper.
For branzino:
Preheat oven to 400°F. Pat fillets dry. Sprinkle on both sides with salt and pepper. Heat oil in large nonstick skillet over medium-high heat. Add 3 fillets, skin side down. Sauté until brown, about 3 minutes. Transfer fillets, skin side down, to baking sheet. Repeat with remaining fillets. Drizzle each with 1/2 tablespoon herb oil.
Roast fillets until just opaque in center, about 10 minutes. Transfer fillets to platter. Surround with vegetables. Drizzle some herb oil over vegetables. Serve, passing remaining herb oil.
What to drink:
With the fish, try a dry white wine, like the kosher Hagafen 2008 Oak Knoll District of Napa Valley Chardonnay (California, $24).

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