Oven-Roasted Sea Bass With Couscous And Warm Tomato

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Oven-Roasted Sea Bass With Couscous And Warm Tomato Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions