Roasted branzino with green olive couscous

  • Preparation Time25 mins
  • Cooking Time35 mins
  • Serves4
  • DifficultyEasy

For the roasted branzino

60g unsalted butter
1 ruby red grapefruit, zested and juiced
Extra-virgin olive oil
4 whole branzino, 750g each, gutted and scaled
Salt and freshly ground black pepper
Green olive couscous, recipe follows

For the green olive couscous

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
Freshly ground black pepper
30g pine nuts, toasted
150g pitted and chopped green olives
For the branzino:
1) Arrange an oven rack about 10cms from the grill and preheat the grill.

2) Melt the butter in a small saucepan, over low heat, with the grapefruit zest and juice and simmer for a couple of minutes.

3) Oil a large baking tray. Sprinkle the fish all over with salt and pepper, including inside the cavities. Put the fish in a single layer on the baking tray, then stuff the cavities with some of the couscous.

4) Drizzle the fish with some of the grapefruit butter and grill, without turning, until the skin blisters and the fish is cooked through but still translucent at the bone, 12 to 15 minutes.

5) Baste the fish a couple of times with the remaining grapefruit butter while grilling.

6) Transfer the fish to a serving platter and serve with the remaining couscous and a drizzle of any remaining grapefruit butter.

For the couscous:
1) Bring a large pot of salted water to a boil over medium heat, for the beans. Fill a large bowl with ice water and add enough salt until it tastes lightly salty - this is to refresh your beans.

2) When the water comes to a boil add the beans and cook until just tender, about 3 minutes. Drain and then refresh in the salted ice water. Drain and cut into 2.5cm pieces. Set aside.

3) Meanwhile, pour cold water over the couscous in a medium bowl (using cold water reserves the couscous' grainy, nutty texture). Cover and let stand for 15 minutes.

4) Combine the vinegar, oil, grapefruit zest and juice, fennel and fronds in a large serving bowl. Season with salt and pepper, to taste.

5) Fold in the couscous along with the pine nuts, green beans and olives. Season, to taste, with salt and pepper and finish with a drizzle of olive oil.

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