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Oven-Roasted Sea Bass with Couscous and Warm Tomato Vinaigrette

Oven-Roasted Sea Bass with Couscous and Warm Tomato Vinaigrette
Photo by Becky Luigart-Stayner

Ingredients

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

Preheat oven to 350°. 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 ...

View full recipe at My Recipes

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