PARCHMENT ROASTED EGYPTIAN SPICED BRONZINI

If you are looking for a new and exciting way to complete the final step, how about parchment roasted Egyptian spiced Bronzini?

RawSpiceBar RawSpiceBar

Ingredients:

• Egyptian Spices
• 1-2 lb whole bronzini, (total 2lb)
• 1 cup couscous
• 1 whole lemon
• 1 bunch fresh parsley
• 1 cup halved grape tomatoes
• 1 cup red onions
• 3 cloves garlic
• 2 tsp salt
• Salt & pepper
• List

Instructions:

• Preheat oven to 425 F. Pat bronzini dry. With a large knife, make two slits on each side of the fish. Salt & pepper fish inside and out.
• With a food processor, combine 2 cloves garlic, RawSpiceBar’s Egyptian Spices, salt & 3 tbsp olive oil into a paste. Use 3/4 of spice paste to season the bronzini on both sides, pat the spice paste into the fish pushing it into the slits you made earlier. Set the remaining 1/4 of the spice paste aside.
• Stuff each gut cavity with the chopped parsley, 1 clove minced garlic, 1/2 onions, 1/2 lemon & 1/2 tomatoes.
• Arrange couscous next to fish on all sides. Add remaining lemon, red onion & tomatoes on fish around outside of couscous, creating somewhat of a wall. Sprinkle the vegetables with a pinch of salt and the remaining 1/4 of the spice paste.
• Drizzle generously with olive oil. Fold over edges of parchment paper, stapling if necessary, to create an almost airtight seal.
• Bake in oven for 30 minutes. Carefully open and serve with toasted flatbread & hazelnut dukkah and sumac, carrot & almond salad.