Tray-baked whole fish with citrus couscous stuffing

Ingredients

• 30 gram butter
• 2 shallots, peeled and diced
• 1 clove garlic, crushed
• 1 teaspoon fennel seeds
• 1 lemon – zest and juice
• 1 orange – zest and juice
• 1 cup couscous
• 3/4 cup boiling water
• 1 tablespoon chopped dill, plus extra for garnish
• 1 egg, lightly beaten
• 1/2 cup toasted almonds
• 2 whole snapper or similar firm white fish (cleaned and de-scaled)
• sea salt and pepper to taste
• green beans or salad greens to serve