An already crackly spice crust gets more crunch from whole sesame seeds here. The funkiness of preserved lemons, together with black olives, gives this big, bold flavor.
Sesame-Roasted Fish With Olives and Preserved Lemon
Using a sharp knife, cut four or five 2-inch-long, 1⁄2-inch-deep slits on
both sides of each fish. Drizzle and rub oil all over the fish to coat both
sides. Sprinkle the spice blend all over the fish and inside their cavities.
Stuff some of the shallot, olive, and preserved lemons inside the fish cavities. Put remaining shallot, olives, and lemons in a small roasting
pan, half sheet pan, or shallow baking dish. Generously drizzle with oil,
season with salt, toss to coat, and spread in an even layer. Season the
fish evenly with salt and place on top of the vegetables.
Roast until the flesh is opaque (you can tell if the flesh is opaque by
peeking into the slits) and the blade of a paring knife inserted into the
thickest part and removed feels warm when you touch it to your lips,
about 25 minutes. Let the fish rest for a few minutes, then serve with
the vegetables and lemon wedges for squeezing over the fish.
