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RECIPES PHOTOGRAPHED BY ANTONIS ACHILLEOS AND GREG DUPREE

Whole Roasted Snapper with Lemony Couscous

By Sweet July

Fresh herbs, bright lemon, effortless flavor.

Serves: 4

Time: 30

Fresh, and bursting with Mediterranean flavor, this whole roasted snapper makes a stunning centerpiece with minimal fuss.

The fish is brushed with smoky paprika and olive oil, then roasted with herbs, garlic, and lemon until tender and fragrant. Served over a bed of buttery, herbed couscous kissed with citrus, it’s a simple dish that's perfect for sharing around a cozy table.

Ingredients

    • 2 tablespoons olive oil
    • 1 teaspoon kosher salt
    • ½ teaspoon ground black pepper
    • ½ teaspoon smoked paprika
    • 1 (3-pound) whole red snapper, cleaned and gutted
    • 2 medium-size garlic cloves, peeled and smashed
    • 1 medium lemon, sliced
    • 3 Italian parsley sprigs, plus more for garnish
    • 3 dill sprigs, plus more for garnish
    • 2 tarragon sprigs
    • LEMONY COUSCOUS
    • 1¼ cups low-sodium chicken broth
      ¾ teaspoon kosher salt
    • 1 cup uncooked couscous
    • 2 tablespoons unsalted butter
    • 2 teaspoons chopped fresh parsley, plus more for garnish
    • 2 teaspoons chopped fresh dill, plus more for garnish
    • 1 teaspoon grated lemon zest plus 1 tablespoon fresh lemon juice
    • 1 lemon, sliced into wedges, for garnish

Instructions

STEP 1

Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.

STEP 2

In a small bowl, mix together olive oil, kosher salt, black pepper, and smoked paprika until a paste forms. Brush the paste over the outside and inside of the red snapper.

Step 3

Stuff the cavity of the fish with garlic, lemon slices, parsley, dill, and tarragon. Place on the prepared baking sheet and roast until the fish is opaque and cooked through, or until a thermometer inserted into the thickest part registers 135°F, about 25 minutes.

STEP 4

While the fish roasts, make the couscous. In a medium saucepan, bring chicken broth and salt to a boil. Stir in couscous and butter, then cover and remove from heat. Let stand for 5 minutes. Fluff with a fork, then stir in parsley, dill, lemon zest, and lemon juice.

STEP 5

To serve, spoon couscous onto a large platter and top with the roasted snapper. Garnish with lemon wedges, parsley, and dill. Serve warm.

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