Dinner

Whole Roasted Hammour with Chermoula, Charred Lemon & Herb Couscous

Name: Whole Roasted Hammour with Chermoula, Charred Lemon & Herb Couscous
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 2 servings
Ingredients: 1 whole hammour or sea bass (2–2.5 lb), gutted and scaled; ¾ cup fresh cilantro leaves; ½ cup fresh flat-leaf parsley; 3 garlic cloves; 3 tbsp fresh lemon juice; 1 tsp ground cumin; ½ tsp ground coriander; ½ tsp smoked paprika; 6 tbsp extra-virgin olive oil; 1 lemon, halved; 1 cup couscous; 1½ cups vegetable or chicken broth; 3 tbsp fresh mint, minced; 2 tbsp fresh dill, minced; 2 tbsp butter; Fleur de sel, black pepper; Handful of pine nuts, toasted (optional)

A whole hammour (or sea bass) is rubbed inside and out with vibrant green chermoula—cilantro, parsley, garlic, lemon, cumin, coriander, and olive oil—then roasted until the skin crisps and the flesh flakes. Charred lemon halves and fluffy herb couscous soak up the briny pan juices.

1288cal 94gprotein 78gcarbs 66gfat 12min prep 28min cook 2serves

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