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Branzino with Chermoula Drizzle

BBQ Vegetables & Toasted Pearl Couscous Salad

Cooking time

35 minutes




790 /serving

We love branzino for many reasons—it’s light yet flavourful, works amazingly cooked whole, and it makes for a nice change to your salmon or tuna routine. Tonight you’ll be enjoying two lusciously plump fillets of the fish atop a bed of pearl couscous salad featuring grilled peppers and summer squash. Finish it with a drizzle of herbaceous chermoula dressing made of parsley, mint and cilantro and a good grating of lemon zest to really bring out those fresh, bright flavours.

We will send you:

  • 2 Branzino fillets
  • 2 Garlic cloves
  • 1 Lemon
  • 14g Herb medley (parsley, mint & cilantro)
  • 1 Bell pepper
  • 1 Summer squash (or zucchini)
  • 165g Multicoloured pearl couscous
  • 15ml Sundried tomato pesto
  • 15ml Sherry vinegar
  • 1 Roasted yellow pepper
  • 10g Grilled branzino spice blend (dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil, sumac)

  • Contains: Fish, Gluten, Milk, Mustard, Sulphites, Tree Nuts, Wheat

    You will need:

    Medium pot
    Large pan (nonstick if possible)
    Salt & pepper
    Large grill pan
    Olive oil
    Total Fat
    34 g
    Saturated Fat
    5 g
    1040 mg
    Total Carbs
    79 g
    10 g
    40 g
    7 g
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    Mise en place
    Bring a medium pot of salted water to a boil. Zest and juice the lemon. Mince the garlic. Quarter the summer squash lengthwise. Core the pepper and cut into 2-inch-wide pieces. Pick the mint, parsley and cilantro leaves off the stems. Finely chop the leaves and combine.
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    Cook the couscous
    Heat your BBQ on high, making sure to oil it first. Add the couscous to the pot of boiling water and cook, 8 to 12 minutes, until tender. Thoroughly drain and rinse the couscous. Transfer to a bowl and drizzle with oil; season with S&P and toss to combine. Set aside in a warm spot.
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    Grill the vegetables
    While the couscous cooks, in a large bowl, combine the peppers, summer squash, garlic and vinegar; drizzle with oil and season with ½ the spice blend and S&P. Add the seasoned vegetables to the BBQ (or to a large grill pan, heating a drizzle of oil on medium-high first). Cook, turning often, 10 to 12 minutes, until softened. Transfer the vegetables to a cutting board. Once cool enough to handle, small dice the vegetables.
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    Cook the branzino
    In a large pan (nonstick if possible), heat a drizzle of oil on medium-high. Thoroughly pat the branzino fillets dry with paper towel; season with the remaining spice blend and S&P on the flesh side. Add the fillets* to the pan and cook, 2 to 3 minutes per side, until golden brown and cooked through. Carefully transfer to a plate and set aside in a warm spot.
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    Finish the couscous
    Core and small dice the roasted yellow pepper. To the bowl of couscous, add the roasted yellow peppers, pesto, grilled vegetables, up to ½ the lemon juice (to taste) and a drizzle of olive oil; season with S&P.
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    Prepare the chermoula & serve
    To the bowl of herbs, add as much remaining lemon juice as you’d like and 2 tbsp of oil (double for 4 portions); stir to combine and season with S&P to taste. To the pot of couscous, add ¼ of the chermoula; stir to combine. Divide the couscous and branzino between your plates. Top the branzino with the remaining chermoula. Garnish with as much lemon zest as you’d like. Bon appétit!

    *Health Canada recommends cooking fish to a minimum internal temperature of 70°C.