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  Oven Roasted Sea Bass
   Fish
   Cooking Light/June 2001
   6/20/2008
Ingredients:
1 green onion
2 T olive oil
2 garlic cloves, minced
1 cup chopped tomato
3 T fresh lemon juice, divided
1 T sherry vinegar
1 tsp salt, divided
1 1/4 cups fat-free, low-sodium chicken broth
2/3 cup uncooked couscous
1/4 cup chopped fresh chives
4 (6-oz) sea bass or halibut fillets (about 1 1/2 inches thick)
1/4 tsp pepper
cooking spray
8 (1/4 inch thick) slices, lemon, halved (about 1 lemon)
Whole chives, optional
Instructions:
1. Preheat oven to 350.

2. Cut green onion into 3-inch pieces & cut pieces into julienne strips.

3. Heat oil in large nonstick skillet over med-high heat. Add garlic, saute 30 sec or until garlic begins to brown. Add the tomato & onions; reduce heat to med & cook for 1 min. Remove from heat; stir in 2 T lemon juice, vinegar & 1/2 tsp salt. Keep warm.

4. Combine 1 T lemon juice, 1/4 tsp salt & broth in med saucepan; bring to boil. Gradually stir in couscous & chopped chives. Remove from heat, cover & let stand 5 minutes. Fluff with a fork. Cover & keep warm.

5. Sprinkle fish with 1/4 tsp salt & pepper. Place fillets in an 11 x 7-inch baking dish coated with cooking spray. 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 & top with vinaigrette. Garnish with whole chives, if desired.

Serves 4. (1 fillet & 1/2 cup couscous & 1/4 cup vinaigrette.
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