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Learn moreOven-Roasted White Fish with Couscous and Warm Tomato Vinaigrette
Ingredients
- 1 green onion cut into 3-inch pieces, julienne strips
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 cup tomato chopped
- 3 tablespoons fresh lemon juice divided
- 1 tablespoon sherry vinegar (or balsamic)
- 1 teaspoon kosher salt divided
- 1/4 cups fat-free less-sodium chicken broth
- 2/3 cups uncooked couscous
- 1/4 cup fresh chives chopped
- 4 (6 oz) pieces sea bass or halibut fillets (or wolf fish) about 1 1/2 inches thick
- 1/4 teaspoon freshly ground black pepper
- 8 (1/4 inch thick) lemon slices, halved
Preparation
- 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.