Oven-Roasted White Fish with Couscous and Warm Tomato Vinaigrette

Preheat the oven to 350.

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.

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.

Sprinkle fish with 1/4 teaspoon salt and pepper. Place fillets in an 11 X 7 inch baking dish coated with cooking spray. Place halved lemon slices on each fillet. Bake at 350 for 20 minutes or until fish flakes easily when tested with a fork. Serve over couscous, and top with vinaigrette.