Roasted Whole Fish and Fennel with Crushed Potatoes Preserved Lemon and Charmoula

Ingredients

• 1 cup plain whole-milk yogurt (preferabley Greek-style)
• 1 tablespoon chopped fresh cilantro
• 2 teaspoons fresh lime juice
• 1 3-to-4-pound whole black bass with head and tall, 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
• Charmoula (click for recipe)
• Fresh cilantro sprigs

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