Preheat the oven to 400 degrees F.
Rinse the fish and dry thoroughly with a paper towel. Score
each side of the fish 3 to 4 times on a bias, about 1/2-inch deep.
Combine the parsley, tarragon and thyme into 1 large bunch with the stems attached, and separate out one-third of the bunch. Finely chop
the separated, smaller bunch. Mix with one-quarter of the fennel
slices, one-third of the fronds, garlic and capers
and 2 of the lemon slices, making a sort of herby citrus marinade
Mix the chopped herb mixture with the olive oil and rub the mixture inside and outside of the fish as well as inside the slits. This will allow the herby citrus flavors to permeate through the fish. Sprinkle generously with salt and pepper.
Place half of the remaining herbs, fennel, lemon slices, garlic and capers in a bed on the bottom of a roasting pan and the other half inside the cavity of the fish. Place the fish in a roasting pan.
Evenly distribute the wine and butter pats in the pan, and place in the oven. The wine
will help keep your fish moist and help steam it, as well as making a great sauce with the butter. Roast
until the fish has cooked through, or until the skin is crispy and the fish
, 25 to 30 minutes.
Carefully transfer the fish to a serving platter with a bed of the Israeli Couscous (be careful, the fish is tender and can break). Pour the sauce from the pan over the fish and fillet