Whole stuffed roast fish with fennel recipe | Good Food

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