Oven-Roasted Sea Bass with Couscous and Warm Tomato Vinaigrette

Ingredients

• Whole chives (optional)
• 8 (¼-inch-thick) slices lemon, halved (about 1 lemon)
• Cooking spray
• ¼ teaspoon freshly ground black pepper
• 4 (6-ounce) sea bass or halibut fillets (about 1 ½ inches thick)
• ¼ cup chopped fresh chives
• ²/₃ cup uncooked couscous
• + 8 more ingredients
• • 1 ¼ cups fat-free, less-sodium chicken broth
  • 1 teaspoon kosher salt, divided
  • 1 tablespoon sherry vinegar
  • 3 tablespoons fresh lemon juice, divided
  • 1 cup chopped tomato
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 green onion

1. Preheat oven to 350°. 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; sauté 30 seconds or until garlic begins to brown. Add the tomato and onions; reduce heat to medium, and cook for 1 minu...

View full recipe at SpringPad