Roasted Whole Fish And Fennel With Crushed Potatoes, Perserved Lemon, And Charmoula Recipe

Name: Roasted Whole Fish And Fennel With Crushed Potatoes, Perserved Lemon, And Charmoula
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup plain whole-milk yogurt (preferably Greek-style); 1 tablespoon chopped fresh cilantro; 2 teaspoons fresh lime juice; 1 (3- to 4-pound) whole black bass with head and tail, gutted, scaled, rinsed; 1/2 bunch fresh Italian parsley sprigs plus 2 tablespoons chopped fresh Italian parsley; 1/2 bunch fresh thyme sprigs plus 3 teaspoons chopped fresh thyme, divided; 1/3 cup coarsely chopped fresh fennel fronds; 1 lemon, thinly sliced; 2 teaspoons fennel seeds; 2 medium fresh fennel bulbs, trimmed, cut into 1/2-inch-thick wedges; 7 tablespoons extra-virgin olive oil, divided; 1 1/2 pounds small fingerling potatoes; 2 tablespoons chopped preserved lemon; Fresh cilantro sprigs

Servings: persons

1 cup plain whole-milk yogurt (preferably Greek-style)
1 tablespoon chopped fresh cilantro
2 teaspoons fresh lime juice
1 (3- to 4-pound) whole black bass with head and tail, gutted, scaled, rinsed
1/2 bunch fresh Italian parsley sprigs plus 2 tablespoons chopped fresh Italian parsley
1/2 bunch fresh thyme sprigs plus 3 teaspoons chopped fresh thyme, divided
1/3 cup coarsely chopped fresh fennel fronds
1 lemon, thinly sliced
2 teaspoons fennel seeds
2 medium fresh fennel bulbs, trimmed, cut into 1/2-inch-thick wedges
7 tablespoons extra-virgin olive oil, divided
1 1/2 pounds small fingerling potatoes
2 tablespoons chopped preserved lemon
Fresh cilantro sprigs

1
Mix yogurt, chopped cilantro, and lime juice in small bowl. Season to taste with salt and pepper. Cover and chill.
2
Cut 2-inch-long, 1/2-inch-deep slits into outside of both sides of fish, spacing 2 inches apart. Sprinkle fish inside and out with salt and pepper. Place parsley sprigs, thyme sprigs, fennel fronds, and lemon slices in fish cavity. Sprinkle top side of fish with chopped parsley and 1 1/2 teaspoons chopped thyme. Cover and chill at least 1 hour.
3
Lime yogurt and fish can be made 1 day ahead. Keep refrigerated.
4
Preheat oven to 400u00b0F. Stir fennel seeds in small dry skillet over medium heat until lightly toasted, about 2 minutes. Mix fennel wedges, 2 tablespoons olive oil, toasted fennel seeds, and 1 1/2 teaspoons chopped thyme on rimmed baking sheet; toss. Sprinkle with salt and pepper. Roast until fennel is tender and beginning to brown, stirring often, about 30 minutes.
5
Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 400u00b0F oven until heated through, about 10 minutes.
6
Place potatoes in large saucepan; fill with enough cold salted water to cover. Bring to boil. Reduce heat; simmer just until potatoes are tender, about 12 minutes. Drain, reserving 1/2 cup cooking liquid. Transfer potatoes to baking sheet and cool slightly. Using heel of hand, smash potatoes coarsely. Return potatoes to same saucepan. Add 3 tablespoons olive oil and preserved lemon.
7
Can be made 1 hour ahead. Let stand at room temperature.
8
Preheat oven to 400u00b0F. Drizzle 2 tablespoons olive oil over fish. Roast fish just until opaque in center, about 30 minutes. Let fish rest 5 minutes.
9
Add 1/4 cup reserved potato cooking liquid to potato mixture; stir gently over medium heat until heated through, adding more cooking liquid by tablespoonfuls if mixture is dry, about 5 minutes. Season with salt and pepper.
10
Using 2 large metal spatulas, transfer fish to platter. Arrange fennel and potato mixture around. Spoon some
11
, then some lime yogurt atop fish. Garnish with cilantro sprigs. Serve with remaining Charmoula and lime yogurt.

427

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup plain whole-milk yogurt (preferably Greek-style), 1 tablespoon chopped fresh cilantro, 2 teaspoons fresh lime juice, 1 (3- to 4-pound) whole black bass with head and tail, gutted, scaled, rinsed, and more.

Yes, Roasted Whole Fish And Fennel With Crushed Potatoes, Perserved Lemon, And Charmoula falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Whole Fish And Fennel With Crushed Potatoes, Perserved Lemon, And Charmoula

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