Roasted Whole Fish and Fennel with Crushed Potatoes, Perserved Lemon, and Charmoula Recipe | Epicuri

Ingredients

• 1 cup plain whole-milk yogurt (preferably Greek-style)
• 1 tablespoon chopped fresh cilantro
• 2 teaspoons fresh lime juice
• 1 (3- to 4-pound) whole black bass with head and tail, gutted, scaled, rinsed
• 1/2 bunch fresh Italian parsley sprigs plus 2 tablespoons chopped fresh Italian parsley
• 1/2 bunch fresh thyme sprigs plus 3 teaspoons chopped fresh thyme, divided
• 1/3 cup coarsely chopped fresh fennel fronds
• 1 lemon, thinly sliced
• 2 teaspoons fennel seeds
• 2 medium fresh fennel bulbs, trimmed, cut into 1/2-inch-thick wedges
• 7 tablespoons extra-virgin olive oil, divided
• 1 1/2 pounds small fingerling potatoes
• 2 tablespoons chopped preserved lemon
• Charmoula
• Fresh cilantro sprigs