Harissa-Roasted Branzino with Preserved Lemon

Ingredients

• whole branzino1 (about 1 1/4 lb), scaled and gutted
• harissa paste2 tbsp
• extra-virgin olive oil3 tbsp
• preserved lemon1/2, rind only, thinly sliced
• fresh flat-leaf parsleysmall handful
• fresh cilantrosmall handful
• garlic2 cloves, smashed
• lemon1, halved
• fine sea saltto taste

Steps

1. 1

   Heat the oven and prepare pan.

   Heat the oven to 450°F. Line a rimmed sheet pan with parchment.

2. 2

   Pat the branzino dry and slash skin.

   Pat the branzino dry inside and out. Make three diagonal slashes through the skin on each side, down to the bone.

3. 3

   Make harissa oil and rub fish.

   Whisk the harissa with 2 tablespoons of the olive oil. Rub the mixture over the fish and into the slashes, then season inside and out with salt.

4. 4

   Stuff the fish cavity.

   Stuff the cavity with the preserved lemon, parsley, cilantro, and smashed garlic.

5. 5

   Roast the fish on sheet pan.

   Place on the sheet pan, drizzle with the remaining olive oil, and roast until the flesh flakes at the thickest part and the skin is blistered, 16 to 18 minutes.

6. 6

   Rest fish and add lemon.

   Rest for 2 minutes, then squeeze the fresh lemon over the top and bring the whole pan to the table.