Ingredients
1 piece RawSpiceBar’s Egyptian Spices
1/2 piece (total 2lb) whole bronzini, or other whole white fish, scaled, gutted, gills removed
1 cups couscous
1 piece whole lemon
1 piece bunch fresh parsley
1 cup halved grape tomatoes
1 cup red onions, thinly sliced
3 piece cloves garlic, crushed
2 tablespoon salt
1 piece Salt & pepper to taste
Preparation
Preheat oven to 425 F. Pat bronzini dry. With a large knife, make two slits on each side of the fish. Salt & pepper fish inside and out.
With a food processor, combine 2 cloves garlic, RawSpiceBar’s Egyptian Spices, salt & 3 tbsp olive oil into a paste. Use 3/4 of spice paste to season the bronzini on both sides, pat the spice paste into the fish pushing it into the slits you made earlier. Set the remaining 1/4 of the spice paste aside.
Stuff each gut cavity with the chopped parsley, 1 clove minced garlic, 1/2 onions, 1/2 lemon & 1/2 tomatoes.
Arrange couscous next to fish on all sides. Add remaining lemon, red onion & tomatoes on fish around outside of couscous, creating somewhat of a wall. Sprinkle the vegetables with a pinch of salt and the remaining 1/4 of the spice paste.
Drizzle generously with olive oil. Fold over edges of parchment paper, stapling if necessary, to create an almost airtight seal.
