Roasted Stuffed Bronzini

Ingredients

• 2 whole branzini, butterflied
• kosher salt
• freshly ground black pepper
• grapefruit honey oil (recipe follows)
• fennel couscous (recipe follows)
• 4 tablespoons neutral oil (we prefer avocado oil)
• 1 grapefruit, zested and juiced
• 1 tablespoon honey
• 1 cup couscous, bloomed in cold water (directions below)
• 1/2 pound green beans, blanched and cut in 1-inch pieces
• 2 tablespoons Baron Herzog Chenin Blanc or other white wine
• 2 tablespoons extra virgin olive oil
• 1 fennel bulb, sliced thin, plus the fronds
• 1/4 cup pine nuts, toasted
• 1 cup pitted and chopped green olives
• 1/2 cup pomegranate seeds plus more for plating