Whole Roasted Branzino with Couscous Salad
Ingredients
- 3 tablespoons extra-virgin olive oil, plus more for the pan
- 1 cup pearl couscous
- 4 whole branzinos (12 to 16 ounces each), cleaned
- Kosher salt and freshly ground pepper
- 1 lemon, thinly sliced, plus 2 tablespoons lemon juice
- 1 bunch parsley, leaves finely chopped, plus 4 sprigs
- 2 teaspoons Dijon mustard
- 1/2 small red onion, chopped
- 3/4 cup pomegranate seeds
- 3/4 cup pecans, toasted and roughly chopped
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