Roasted branzino with green olive couscous Recipe | Food Network UK
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Ingredients
- 60g unsalted butter
- 1 ruby red grapefruit, zested and juiced
- Extra-virgin olive oil
- 4 whole branzino, 750g each, gutted and scaled
- Salt
- freshly ground black pepper
- Green olive couscous, recipe follows
- 250g green beans, trimmed
- 250ml cold water
- 200g couscous
- 15ml champagne vinegar
- 30ml 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
- 30g pine nuts, toasted
- 150g pitted and chopped green olives
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