Bronzino with Couscous and Salsa

1 whole bronzino cleaned
2 tbsp red pesto (I used kim kushner cuisines recipe)
1 tbsp capers
1/4 cup kalamata olives pitted and halved
2 tbsp olive oil
1/4 c parsley
Salt and pepper to taste
1 cup Isreali couscous
1.5 cups water
2 tbsp red pesto
Salsa
2 plum tomatoes, diced
2 tbsp kalamata olives, chopped
1 tbsp chopped parsley
1 tbsp olive oil
Salt and pepper to taste
Preheat the oven to 400F Rub the entire fish with the red pesto.
Place capers and olives on the inside and outside of the fish and stuff the parsley inside that cavity. Sprinkle salt and pepper outside and inside to taste. Place on a sheet pan lined with parchment and bake for 25-30 minutes or until the skin is crisp and the flesh flakes easily.
Couscous
In a medium saucepan pour a bit of oil and the pesto into the pot and heat over medium until fragrant. Add the couscous and toast for 2 minutes or until it begins to brown. Pour the water over the couscous and bring to a boil. Cover the pot and lower to a simmer. Cook for 15 minutes and then allow it to sit untouched for 10 minutes.
Salsa
In a medium bowl mix the tomatoes, olive and parsley. Drizzle with olive oil and sprinkle with salt and pepper.
To serve
Lay the couscous over the dish, place the fish on top and top with the salsa to serve.