Oven-Roasted Sea Bass With Couscous And Warm Tomato Vinaigrette Recipe

Name: Oven-Roasted Sea Bass With Couscous And Warm Tomato Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Preheat oven to 350u00b0.
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 for 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 350u00b0 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.

347

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 green onion, 2 tablespoons olive oil, 2 garlic cloves, minced, 1 cup chopped tomato, and more.

Yes, Oven-Roasted Sea Bass With Couscous And Warm Tomato Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Oven-Roasted Sea Bass With Couscous And Warm Tomato Vinaigrette

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