Oven-Roasted Sea Bass with Couscous and Warm Tomato Vinaigrette

Name: Oven-Roasted Sea Bass with Couscous and Warm Tomato Vinaigrette
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 158 milliliters uncooked couscous; 296 milliliters fat-free, less-sodium chicken broth; 59 milliliters chopped fresh chives; 2 garlic cloves, minced; 1 green onion; 680 grams sea bass or halibut fillets (about 1 1/2 inches thick); 1 teaspoon kosher salt, divided; 2 inches thick) slices lemon, halved (about 1 lemon); 3 Tbsps fresh lemon juice, divided; 2 Tbsps olive oil; 1 Tbsp sherry vinegar; 237 milliliters chopped tomato

Oven-Roasted Sea Bass with Couscous and Warm Tomato Vinaigrette might be just the main course you are searching for. This recipe makes 4 servings with 342 calories, 36g of protein, and 10g of fat each. This recipe covers 24% of your daily requirements of vitamins and minerals. It is a good option if you're following a dairy free diet. Head to the store and pick up sherry vinegar, tomato, kosher salt, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 35

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Oven

Cut green onion into 3-inch pieces, and cut pieces into julienne strips.

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Green Onions

Heat oil in a large nonstick skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add garlic; saut 30 seconds or until garlic begins to brown.

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Garlic

Add the tomato and onions; reduce heat to medium, and cook for 1 minute.

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Onion

Tomato

Remove from heat; stir in 2 tablespoons lemon juice, vinegar, and 1/2 teaspoon salt. Keep warm.

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Lemon Juice

Vinegar

Salt

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.

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Lemon Juice

Couscous

Chives

Broth

Salt

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Sauce Pan

Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Cover and keep warm.

Sprinkle fish with 1/4 teaspoon salt and pepper.

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Salt And Pepper

Fish

Place fillets in an 11 x 7-inch baking dish coated with cooking spray.

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Cooking Spray

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Baking Pan

Place 4 halved lemon slices on each fillet.

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Lemon

Bake at 350 for 20 minutes or until fish flakes easily when tested with a fork.

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Fish

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Oven

Serve over couscous, and top with vinaigrette.

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Vinaigrette

Couscous

Garnish with whole chives, if desired.

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Chives

Equipment

Ingredients

Servings:

0teaspoons

freshly ground black pepper 158milliliters

uncooked couscous 296milliliters

fat-free, less-sodium chicken broth 59milliliters

chopped fresh chives 2

garlic cloves, minced 1

green onion 680grams

sea bass or halibut fillets (about 1 1/2 inches thick)1teaspoon

kosher salt, divided 2inches

thick) slices lemon, halved (about 1 lemon)3Tbsps

fresh lemon juice, divided 2Tbsps

olive oil 1Tbsp

sherry vinegar 237milliliters

chopped tomato

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Skyfall Pinot Gris. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 13 dollars per bottle.