Fish - Oven-Roasted Sea Bass with Couscous and Warm Tomato Vinaigrette
Amy
Cooking Light
ingredients
- 1 green onion
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1 cup tomato, chopped
- 3 tbsp fresh lemon juice, divided
- 1 tbsp sherry vinegar
- 1 teas kosher salt, divided
- 1 1/4 cups fat-free, less-sodium chicken broth
- 2/3 cup couscous, un-cooked
- 1/4 cup fresh chives, chopped
- 4 6-oz sea bass or halibut fillets, about 1 1/2-inches thick
- 1/4 teas freshly ground black pepper
- 8 1/4-inch thick slices lemon, halved
- Whole chives
directions
- 1
Preheat oven to 350°F.
- 2
Cut green onion into 3-inch pieces, and cut pieces into julienne strips.
- 3
Heat oil in a large nonstick skillet over medium-high heat. Add garlic; sauté 30 seconds or until garlic begins to brown. Add the tomato and onions; reduce heat to medium, and cook for 1 minute. Remove from heat; stir in 2 tablespoons lemon juice, vinegar, and 1/2 teaspoon salt. Keep warm.
- 4
Combine 1 tablespoon lemon juice, 1/4 teaspoon salt, and broth in a medium saucepan; bring to a boil. Gradually stir in couscous and chopped chives. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Cover and keep warm.
- 5
Sprinkle fish with 1/4 teaspoon salt and pepper. Place fillets in an 11x7-inch baking dish coated with cooking spray. Place 4 halved lemon slices on each fillet. Bake for 20 minutes or until fish flakes easily when tested with a fork. Serve over couscous, and top with vinaigrette. Garnish with whole chives.
Source: Amy
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