Recipe: Sea Bass with Couscous

This is from one of my gourmet friends.  right up our alley here in panama!!  sounds delicious and can actually buy all the ingredients at the rey:) Oven-roased sea bass with couscous & warm tomato vinaigrette Servings 4 1 green onion, chopped 2 tbs olive oil 2 garlic cloves, minced 1 cup chopped tomatoes 3 tbs fresh lemon juice, divided 1 tbs sherry vinegar 1 tsp kosher salt 1 ¼ cup chicken broth 2/3 cup uncooked couscous ¼ cup fresh chives 4 (6 oz) sea bass, halibut, or orange roughy ¼ tsp pepper Cooking spray 8 (1/4-inch thick) slices lemons  


1.       Preheat oven to 350 degrees.

2.       Heat oil in large nonstick skillet over medium-high heat. Add garlic, sauté 30 seconds or until garlic begins to brown. Add tomato & onion; reduce heat to medium, and cook 1 minute. Remove from heat; stir in 2 tbs juice, vinegar, and ½ tsp salt. Keep warm.

3.       Combine 1 tbs juice, ¼ tsp salt, and broth in a saucepan, and bring to a boil.  Gradually stir in couscous and chopped chives. Remove from heat; cover and let stand for 5 minutes. Fluff with a fork. (I added a little sherry vinegar to the couscous and more salt & pepper.) Cover and keep warm.

4.       Sprinkle fish with ¼ tsp salt and pepper. Place fish in an 11x7 baking dish coated with cooking spray. Place 2 lemon slices on each fillet. Bake at 350 degrees for 20 minutes or until fish flakes easily with fork. Serve over couscous and top with vinaigrette