1
Preheat the oven to 425°F.
2
In a large bowl, combine the shallot, garlic, lemon zest, anchovies and rice wine vinegar. Let sit for 30 minutes, then fold in the olive oil, tomatoes, capers and salt to taste.
3
In a small saucepan, combine the couscous, olive oil, 2 cups of water and ½ teaspoon salt. Bring to a simmer, turn off the heat, cover and let sit for 15 minutes, until the grains are tender. Fluff the couscous with a fork and fold in the raisins, olives, bell pepper, capers and parsley.
4
Place the branzini on a baking sheet, drizzle with olive oil and sprinkle liberally with salt and pepper, including the cavity.
5
Heat a large ovenproof or other skillet over high heat. Add the branzini and cook for 3 minutes per side, until the skin is crisp. Transfer to the oven (using a baking sheet if you don't have an ovenproof skillet) and roast for 8-10 minutes, until cooked through.
6
Divide the warm couscous salad between plates, top with branzino and drizzle with tomato anchovy vinaigrette.