Dinner

Pan-Seared Branzino with Chermoula, Charred Tomato & Herbed Couscous

Name: Pan-Seared Branzino with Chermoula, Charred Tomato & Herbed Couscous
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Ingredients: 2 whole branzino or small sea bass (12–14 oz each), scaled and gutted; salt & pepper to taste; 1 tsp ground cumin; ½ tsp ground coriander; ¼ tsp smoked paprika; 3 tbsp olive oil, divided; 2 tbsp butter; 2 garlic cloves, smashed; 1 lemon, sliced into wheels; For the couscous:; 1 cup couscous; 1½ cups vegetable broth; 2 tbsp butter; ¼ cup fresh cilantro, chopped; 2 tbsp fresh mint, chopped; For serving:; ½ lb cherry tomatoes, halved; 1 tbsp olive oil (for char); ¼ cup Chermoula Oil (from Appetizer, or make fresh as described); lemon wedges & fresh herbs

A whole branzino, seasoned with warm Moroccan spices, crisps in butter until the skin is golden and the flesh is delicate and flaky. Served atop herbed couscous with char-blistered tomatoes, a shower of fresh cilantro, and a final drizzle of garlicky chermoula oil—elegant yet utterly approachable.

1411cal 74gprotein 81gcarbs 88gfat 10min prep 15min cook 2serves

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