Name: Roasted Whole Fish and Fennel with Crushed Potatoes, Preserved Lemon, and Charmoula
Yield: 8 Servings
Ingredients: 1 cup plain whole-milk yogurt (preferabley Greek-style); 1 tablespoon chopped fresh cilantro; 2 teaspoons fresh lime juice; 1 3-to-4-pound whole black bass with head and tall, gutted, scaled, rinsed; 1/2 bunch fresh Italian parsley sprigs plus 2 tablespoons chopped fresh Italian parsley; 1/2 bunch fresh thyme sprigs plus 3 teaspoons chopped fresh thyme, divided; 1/3 cup coarsely chopped fresh fennel fronds; 1 lemon, thinly sliced; 2 teaspoons fennel seeds; 2 medium fresh fennel bulbs, trimmed, cut into 1/2-inch-thick wedges; 7 tablespoons extra-virgin olive oil, divided; 1 1/2 pounds small fingerling potatoes; 2 tablespoons chopped preserved lemon; Charmoula (click for recipe); Fresh cilantro sprigs

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