INGREDIENTS
1 green onion
2 TBSP. olive oil
3 garlic cloves, minced
1 cup chopped tomato
3 TBSP. fresh lemon juice, divided
1 TBSP. sherry vinegar
1 tsp. kosher salt, divided
1 1/4 cups chicken broth
2/3 cup uncooked couscous
1/4 cup chopped fresh chives
4 sea bass fillets
1/4 tsp. freshly ground black pepper
8 slices lemon, halved
Whole chives (optional)
DIRECTIONS
Preheat oven to 350-degrees.
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 TBSP. lemon juice, vinegar, and 1/2 tsp. salt.
Keep warm.
Combine 1 TBSP. lemon juice, 1/4 tsp. 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 tsp. 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 for 20 minutes or until fish flakes easily when tested with a fork.
Serve over couscous, and top with vinaigrette.
Garnish with whole chives.
