OVEN-ROASTED SEA BASS WITH COUSCOUS AND WARM TOMATO VINAIGRETTE

OVEN-ROASTED SEA BASS WITH COUSCOUS AND WARM TOMATO VINAIGRETTE image

Yield 4 servings

Number Of Ingredients 11

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1 scallion, julienned
2 tbsp. extra-virgin olive oil
2 cloves garlic, minced
1 cup chopped tomato
3 tbsp. fresh lemon juice, divided
1 tbsp. sherry vinegar
1¼ cups chicken stock
2/3 cup couscous
¼ cup chopped fresh chives
Four 6-oz. sea bass fillets, about 1½ inches thick (may substitute halibut)
8 slices (¼-inch thick) lemon, halved (about 1 lemon)

Steps:

Preheat oven to 350. Heat oil in a large nonstick skillet over medium-high heat. Add garlic; sauté about 30 seconds or until it begins to brown. Add tomato and scallions; reduce heat to medium and cook 1 minute. Remove from heat; stir in 2 tbsp. lemon juice, vinegar, and salt to taste. Set aside and keep warm. Combine 1 tbsp. lemon juice and chicken stock 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 fillets with salt and pepper to taste. Place in a baking dish and 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.