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1
Preheat the oven to 400 degrees F.
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2
Rinse the fish and dry thoroughly with a paper towel.
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3
Score each side of the fish 3 to 4 times on a bias, about 1/2-inch deep.
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4
Combine the parsley, tarragon and thyme into 1 large bunch with the stems attached, and separate out one-third of the bunch.
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5
Finely chop the separated, smaller bunch.
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6
Mix with one-quarter of the fennel slices, one-third of the fronds, garlic and capers and 2 of the lemon slices, making a sort of herby citrus marinade.
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7
Mix the chopped herb mixture with the olive oil and rub the mixture inside and outside of the fish as well as inside the slits.
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8
This will allow the herby citrus flavors to permeate through the fish.
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9
Sprinkle generously with salt and pepper.
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10
Place half of the remaining herbs, fennel, lemon slices, garlic and capers in a bed on the bottom of a roasting pan and the other half inside the cavity of the fish.
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11
Place the fish in a roasting pan.
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12
Evenly distribute the wine and butter pats in the pan, and place in the oven.
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13
The wine will help keep your fish moist and help steam it, as well as making a great sauce with the butter.
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14
Roast until the fish has cooked through, or until the skin is crispy and the fish is flaky, 25 to 30 minutes.
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15
Carefully transfer the fish to a serving platter with a bed of the Israeli Couscous (be careful, the fish is tender and can break).
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16
Pour the sauce from the pan over the fish and fillet to serve.
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17
Bring 3 cups salted water to a boil in a medium saucepan.
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18
Add the couscous, cover and remove from the heat.
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19
Allow the couscous to sit until the water is absorbed, 8 to10 minutes.
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20
Stir in the currants, fresh herbs, lemon zest and lemon juice.
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21
Season with salt and pepper and stir in a small glug of olive oil before serving.
