Oven-Roasted Sea Bass with Couscous and Warm Tomato Vinaigrette

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.7 cup couscous uncooked
• 1.3 cups fat-skimmed beef broth fat-free
• 0.3 cup chives fresh chopped
• 2  garlic clove minced
• 1  spring onion 
• 24 ounce pacific halibut filets thick ()
• 1 teaspoon kosher salt divided
• 2 inch optional: lemon halved ( 1 lemon)
• 3 tablespoons juice of lemon fresh divided
• 2 tablespoons olive oil 
• 1 tablespoon sherry vinegar 
• 1 cup tomatoes chopped

Equipment

• frying pan
• sauce pan
• oven
• baking pan

Directions

1. Preheat oven to 35
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.
4. Add garlic; saut 30 seconds or until garlic begins to brown.
5. Add the tomato and onions; reduce heat to medium, and cook for 1 minute.
6. Remove from heat; stir in 2 tablespoons lemon juice, vinegar, and 1/2 teaspoon salt. Keep warm.
7. 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.
8. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Cover and keep warm.
9. Sprinkle fish with 1/4 teaspoon salt and pepper.
10. Place fillets in an 11 x 7-inch baking dish coated with cooking spray.
11. Place 4 halved lemon slices on each fillet.
12. Bake at 350 for 20 minutes or until fish flakes easily when tested with a fork.
13. Serve over couscous, and top with vinaigrette.
14. Garnish with whole chives, if desired.