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 from heat; stir in 2 tablespoons lemon juice, vinegar, and 1/2 teaspoon salt. Keep warm.
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. 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. 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, and top with vinaigrette. Garnish with whole chives, if desired.
Absolutely delicious and out of this world! Followed the recipe and used Chilean Sea bass which I had just bought. My husband can't wait to have this again! It was so moist and the only thing I had to do differently, was keep it in the oven a little longer.
Wow! Restaurant quality recipe! I used Wegmans basting oil instead of olive oil, heirloom tomatoes and Chilean Sea Bass, (purchased at Wegmans...they only carry MSC certified sustainable Sea Bass). The vinaigrette cuts the oily flavor of fish perfectly, and the couscous adds another dimension to the dish. I would definitely make this recipe again, most likely for company
My husband and I loved this recipe. I buy the sea bass at WholeFoods, which only buys certified sustainable fish. Used pearl couscous for a different texture. The fish is so rich, even a small portion served us for dinner with leftovers for my lunch the next day. Definitely will make this a staple. I like the other reviewers' suggestion of using this on other things.