Roasted Branzino with Green Olive Couscous Recipe | Tyler Florence
This Roasted Branzino with Green Olive Couscous recipe is tender, juicy, and full of bold flavor. A weeknight dinner the whole family will love.
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Cooking tools:
- Microplane
- Colander
- Chef's knife
- Cutting board
- Oven
- Stove
- Saucepan
- Pot
- Baking sheet
- Mixing bowl
- Serving bowl
- Serving platter
- Spoon
Ingredients
- 1/2 stick unsalted butter
- 1 ruby red grapefruit, zested and juiced
- Extra-virgin olive oil
- 4 whole branzino, 1 1/2 pounds each, gutted and scaled
- Kosher salt
- freshly ground black pepper
- Green Olive Couscous, recipe follows
- 1/2 pound green beans, trimmed
- 1 cup cold water
- 1 cup couscous
- 1 tablespoon champagne vinegar
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 small ruby red grapefruit, zested and juiced
- 1 fennel bulb, sliced paper thin, a few fronds reserved
- 1/4 cup pine nuts, toasted
- 1 cup pitted and chopped green olives
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