Oven-Roasted Sea Bass with Couscous and Warm Tomato Vinaigrette

The whole family will live this delicious Oven-Roasted Sea Bass with Couscous and Warm Tomato Vinaigrette recipe.

Photo by Melissa M.
Adapted from myrecipes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from myrecipes.com

Ingredients

  • 1

    green onion

  • 2

    tablespoons olive oil

  • 2

    garlic cloves, 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 halibut 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)

Directions

Preheat oven to 350°. Cut green onion into 3-inch pieces, and cut pieces into julienne strips. 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 4 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. Garnish with whole chives, if desired.

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