Oven-Roasted Sea Bass with Couscous and Warm Tomato Vinaigrette

Preheat the oven to 350 degrees Fahrenheit.

Cut green onion into 3-inch pieces, and cut pieces into julienne strips.

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.

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.

Combine 1 tablespoon lemon juice, ¼ teaspoon salt, and chicken broth in a medium saucepan, bring to a boil.

Gradually stir in couscous and chopped chives. Remove from heat; cover and let stand for 5 minutes. Fluff with a fork and keep warm.

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.

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.

Serve fish over couscous, and top with warm tomato vinaigrette.