Whole Branzino with Aleppo Cauliflower and Freekeh

Ingredients

For the Fish

• 2 whole fish about 1-1.5 lbs each
• 1 lemon, thinly sliced
• 2 tbsp olive oil
• 2 cloves garlic, smashed
• 4 sprigs fresh herbs (parsley, dill, or cilantro)
• salt and pepper to taste

For the Cauliflower

• 1 head cauliflower
• 3 tbsp olive oil
• 1 ½ tsp Aleppo pepper flakes
• ½ tsp ground cumin
• salt to taste

For the Freekeh

• 1 cup cracked freekeh
• 1 cup chicken broth
• 1 cup water
• 1 tbsp olive oil or butter
• 1 tsp salt

Directions

Cook the Freekeh

1. Heat 1 tbsp olive oil or butter in a medium pot over medium heat. Add the rinsed freekeh and toast for 1–2 minutes until fragrant.

2. Pour in the broth and add a pinch of salt. Bring to a boil.

3. Reduce heat to low, cover with a tight-fitting lid, and simmer for 20–25 minutes (or until the grain is tender and liquid is absorbed).

4. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.

Prep and Roast the Cauliflower

1.  Preheat your oven to 400°F (200°C).

2. In a large bowl, toss the cauliflower florets with 3 tbsp olive oil, Aleppo pepper, cumin, garlic powder, and salt until evenly coated.

3. Spread the cauliflower onto one side of a large, parchment-lined sheet pan. Roast for 10 minutes before adding the fish, as the cauliflower takes slightly longer to cook.

Prep and Roast the Fish

1. Pat the whole fish completely dry with paper towels.

2. Make 3-4 diagonal shallow cuts (scores) on both sides of the fish skin. This helps it cook evenly and absorb the seasoning.

3. Rub the inside and outside of the fish with 2 tbsp olive oil, salt, and black pepper.

4. Stuff the fish cavity with the lemon slices, fresh herbs, and smashed garlic.

5. Clear a space on the other side of your sheet pan and place the fish down next to the cauliflower.

6. Roast everything together for 20–25 minutes, until the cauliflower is deeply browned/charred at the edges and the fish flakes easily with a fork near the spine. (Optional: Broil for the final 2 minutes for extra crispy skin).

Plate and Serve

1. Layer a generous bed of warm, nutty freekeh onto your serving platter. Arrange the roasted Aleppo cauliflower on top, and crown the dish with the whole roasted fish. Squeeze any remaining lemon juice over the fish right before eating.