Serves 8
115 min
Roasted Whole Fish and Fennel with Crushed Potatoes, Preserved Lemon, and Charmoula
Recipe GLPRc59ced31409801
A Mediterranean showstopper featuring a whole roasted black bass filled with aromatic herbs and lemon, accompanied by caramelized fennel wedges and creamy smashed potatoes with preserved lemon. Served with tangy charmoula sauce and cooling lime-cilantro yogurt.
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Ingredients
1 cup plain whole-milk yogurt, preferably Greek-style
1 tablespoon fresh cilantro, chopped
2 teaspoons fresh lime juice
1 whole black bass (3 to 4 pounds), gutted, scaled, and rinsed
1/2 bunch fresh Italian parsley sprigs, plus 2 tablespoons chopped
1/2 bunch fresh thyme sprigs, plus 3 teaspoons chopped, divided
1/3 cup fresh fennel fronds, coarsely chopped
1 lemon, thinly sliced
2 teaspoons fennel seeds
2 medium fresh fennel bulbs, trimmed and 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
Charmoula sauce (prepared separately)
Fresh cilantro sprigs for garnish
Salt and freshly ground black pepper to taste
Directions
Combine the yogurt, chopped cilantro, and lime juice in a small bowl. Season with salt and pepper to taste. Cover and refrigerate until serving time.
Score the fish by making shallow 2-inch-long, 1/2-inch-deep cuts into the skin on both sides, spacing them about 2 inches apart. Season the interior and exterior of the fish generously with salt and pepper. Stuff the cavity with parsley sprigs, thyme sprigs, chopped fennel fronds, and the lemon slices. Sprinkle the top of the fish with the chopped parsley and 1 1/2 teaspoons of the chopped thyme. Cover with plastic wrap and refrigerate for at least 1 hour before roasting.
Preheat the oven to 400°F. In a small dry skillet over medium heat, toast the fennel seeds for about 2 minutes, stirring frequently, until fragrant and lightly golden. On a rimmed baking sheet, toss together the fennel wedges, 2 tablespoons of olive oil, the toasted fennel seeds, and the remaining 1 1/2 teaspoons of chopped thyme. Season with salt and pepper. Roast for about 30 minutes, stirring occasionally, until the fennel is tender and beginning to caramelize at the edges.
Place the fingerling potatoes in a large saucepan and add enough cold salted water to cover them by about 1 inch. Bring the water to a boil, then reduce the heat and simmer gently until the potatoes are just tender, about 12 minutes. Drain the potatoes, reserving 1/2 cup of the cooking liquid. Transfer the potatoes to a baking sheet and let cool slightly. Using the heel of your hand, coarsely smash the potatoes, leaving some small chunks. Return the smashed potatoes to the saucepan and stir in 3 tablespoons of olive oil and the chopped preserved lemon. Set aside.
Preheat the oven to 400°F. Place the prepared fish on a roasting pan and drizzle with the remaining 2 tablespoons of olive oil. Roast for approximately 30 minutes, until the fish is just opaque in the center when checked with the tip of a knife. The internal temperature should reach 145°F. Remove from the oven and allow the fish to rest for 5 minutes.
Gently reheat the potato mixture over medium heat. Add 1/4 cup of the reserved potato cooking liquid and stir gently until the mixture is heated through, about 5 minutes. If the mixture appears too thick, add more cooking liquid by the tablespoonful until it reaches the desired consistency. Adjust the seasoning with additional salt and pepper as needed.
Using two large metal spatulas, carefully transfer the roasted fish to a serving platter. Arrange the roasted fennel wedges and the crushed potato mixture around the fish. Spoon some of the charmoula sauce and some of the lime-cilantro yogurt over the top of the fish. Garnish with fresh cilantro sprigs. Serve with the remaining charmoula and lime yogurt on the side.
