Whole Roasted Fish with Crushed Potatoes and Charmoula

This recipe has been in my favorites box on Epicurious for some time. We finally made it last week! It was excellent...my first foray into cooking whole fish (including eyeballs, which we did not eat). It was very satisfying, although rather tedious at times avoiding little bones.

The charmoula, the cilantro sauce, was terrific. I have to say I have learned something about fennel - I had never roasted fennel before, but it was one of the most unique flavors I have ever experienced. Now that we have tasted roasted fennel with olive oil, along with fennel seeds, in potatoes with some preserved lemon, I think we will cook it again and again as a side-dish.

The recipe can be found above, in five components - roasted fish, lime yogurt, chermoula, potatoes, and roasted fennel.

Here are some pictures of our dinner: