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Oven Roasted Sea Bass with Couscous and Warm Tomato Vinaigrette

Recipe Introduction


Source: Cooking Light-6/01





List of Ingredients



• 1 green onion
  
• 2 tablespoons olive oil
  
• 2 cloves garlic, minced
  
• 1 cup chopped tomato
  
• 3 tablespoons fresh lemon juice, divided
  
• 1 tablespoon sherry vinegar
  
• 1 teaspoon kosher salt, divided
  
• 1 1/4 cups fat-free, less-sodium chicken broth
  
• 2/3 cup uncooked couscous
  
• 1/4 cup chopped fresh chives
  
• 4 (6 ounce) sea bass or hailbut fillets (about 1 1/2 inches thick)
  
• 1/4 teaspoon freshly ground black pepper
  
• cooking spray
  
• 8 (1/4-inch-thick) slices lemon, halved (about 1 lemon)
  
• whole chives, optional
  






Instructions



1. Preheat the oven to 350 degrees.
   
   
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; saute 30 seconds or until garlic begins to brown. Add the tomato and onions; reduce heat to medium, and cook 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 11 x 7-inch baking dish coated with cooking spray. Place 4 halved lemon slices on each fillet. Bake at 350 for 20 minutes or until fish flakes easily with a fork. Serve over couscous, and with vinaigrette. Garnish with whole chiles, if desired.
   
   
6. Yield: 4 servings (serving size: 1 fillet, 1/2 cup couscous, and 1/4 cup vinaigrette). 346 cal, 11.2g fat, 36.5g pro, 25.2g carb, 70mg chol, 777mg sod.