Whole stuffed roast fish with fennel - Good Food Middle East

Name: Whole stuffed roast fish with fennel - Good Food Middle East
Ingredients: 2 fennel bulbs, halved and finely sliced; 1 large onion, halved and finely sliced; 3 tbsp extra virgin olive oil, plus extra for drizzling; 2 lemons, 1 zested then juiced, 1 cut into wedges; 200g couscous; pinch of saffron threads; 250ml chicken or vegetable stock; 2 larger or 4 smaller whole fish, cleaned and scaled (we used Anglesey sea bass); small pack dill, finely chopped; 2 tbsp toasted pine nuts; 250g baby plum tomatoes, halved; 1 tbsp currants

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This roast fish dish was inspired by Sicily, where the aromatic spices and dried fruit of Arabian cuisine meet with the fresh fish and veg of the Med

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Ingredients

2 fennel bulbs, halved and finely sliced
1 large onion, halved and finely sliced
3 tbsp extra virgin olive oil, plus extra for drizzling
2 lemons, 1 zested then juiced, 1 cut into wedges
200g couscous
pinch of saffron threads
250ml chicken or vegetable stock
2 larger or 4 smaller whole fish, cleaned and scaled (we used Anglesey sea bass)
small pack dill, finely chopped
2 tbsp toasted pine nuts
250g baby plum tomatoes, halved
1 tbsp currants