Oven-Roasted Sea Bass with Couscous and Warm Tomato Vinaigrette

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A delicious dish featuring oven-roasted sea bass served with couscous and a warm tomato vinaigrette.

Cook Time

20 min

Total Time

25 min

Servings

4

Seafood
Main Dish
Dinner

Ingredients

  • 1 green onion
  • 2 tablespoons olive oil
  • 2 garlic cloves minced
  • 1 cup tomato chopped
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon sherry vinegar or balsamic vinegar
  • 1 teaspoon kosher salt
  • 1 1/4 cups fat-free less-sodium chicken broth
  • 2/3 cup uncooked couscous
  • 1/4 cup fresh chives chopped
  • 4 fillets sea bass or halibut fillets about 1 ½ inches thick
  • 1/4 teaspoon freshly ground black pepper
  • 8 slices lemon sliced, halved

Preparation

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Cut green onion into 3-inch pieces, and cut pieces into julienne strips.
  3. Heat olive oil in a large nonstick skillet over medium-high heat. Add minced garlic and sauté for 30 seconds or until garlic begins to brown.
  4. Add chopped tomato and green onions, reduce heat to medium and cook for 1 minute. Remove from heat, stir in 2 tablespoons lemon juice, vinegar, and ½ teaspoon salt. Keep warm.
  5. Combine 1 tablespoon lemon juice, ¼ teaspoon salt, and chicken broth in a medium saucepan, bring to a boil.
  6. Gradually stir in couscous and chopped chives. Remove from heat; cover and let stand for 5 minutes. Fluff with a fork and keep warm.
  7. Sprinkle fish fillets with ¼ teaspoon salt and freshly ground black pepper. Place fillets in an 11 x 7 inch baking dish coated with cooking spray.
  8. Place halved lemon slices on each fillet. Bake at 350 degrees Fahrenheit for 20 minutes or until fish flakes easily when tested with a fork.
  9. Serve fish over couscous, and top with warm tomato vinaigrette.