Ras El Hanout-Spiced Branzino
with Chermoula, Marcona Almonds, Couscous & Roasted Veg
Cooking time
25 minutes
Servings
2/4
Calories
920 /serving
Have you ever seen anything so dear as these baby zucchini? Tiny and tender, they’ll serve as a great veggie complement (alongside sweet yellow beets) to the star of this show: branzino. This white-fleshed fish has a delicate flavour and a thin skin that gets crispy and delicious when seared. You’ll cook up some fluffy multicoloured pearl couscous as a side, and drizzle the whole meal with a chermoula sauce packed with garlic, sunny orange juice and a whole bushel of lovely fresh herbs. Final touch? Toasted Marcona almonds, for the perfect crunch.
We will send you:
- 2 Branzino fillets
- 225g Yellow beets
- 340g Baby zucchini
- 1 Garlic clove
- 28g Herb medley (parsley, mint, cilantro)
- 15ml Sherry vinegar
- 165g Multicoloured pearl couscous
- 30ml Orange juice
- 25g Marcona almonds
- 8g Red Ras el Hanout (paprika, cumin, ginger, coriander, turmeric, cinnamon, fennel seed, nutmeg, cardamom, allspice, black pepper, caraway, galangal, cloves, mace, rose petals, lavender, bay leaf, saffron)
Contains: Branzino, Sulphites, Almonds, Wheat
You will need:
Medium pot
Large pan (non-stick if possible)
Peeler
Sheet pan
Olive oil
Oil
Salt & pepper
Parchment paper
Strainer
Total Fat
41 g
Saturated Fat
6 g
Sodium
210 mg
Total Carb
91 g
Sugars
13 g
Protein
50 g
Fibre
11 g
Preparation
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
