Really easy, simple but still delicious. I wish I had listened to others and doubled the tomato vinaigrette but it was still good as it was.
Oven-Roasted Sea Bass with Couscous and Warm Tomato Vinaigrette
connecticut Posted: 01/19/09
AnastasiaD Posted: 07/26/10
I made this last night and my husband and I couldn't believe how good this was! The acidity from the tomato vinaigrette with the fish was an outstanding combination. Since we are getting a lot of tomatoes in our CSA box right now, this was an interesting and delicious way to use them.
lizzardpisces Posted: 09/25/09
I used heirloom tomatoes for the vinagretteand the colors were really lovely. I thought this was delicious --definitelya keeper (if a little on the expensive side, sea bass is pricey here in Washingon, D.C.).
gbunny Posted: 06/11/10
This recipe looks and sounds great. Haven't tried it yet, but did want to alert you to what the Georgia Aquarium says about Chilean Sea Bass. It is on their AVOID list due to overfishing and environmental impact. Try another fish instead.
jameade730 Posted: 06/23/10
Not only was this a super easy recipe to make, it was tasty! The seabass was buttery and delicious. I have made this warm tomato vinaigrette many times since to compliment other dishes. I will make this again.
Laura1681 Posted: 07/20/11
This is the best fish recipe I have ever made. My family loved the dish, from the couscous to the sauce. I would make this again and for company as well. Recommend spending the extra money on the sea bass. The recipe deserves the high-quality fish.
icancookthat Posted: 09/20/11
I used Halibut and Quinoa instead of Sea Bass and Cous Cous and loved all the flavors! Check out my post here: http://www.icancookthat.org/2011/08/oven-roasted-hailbut-with-quinoa-and.html
KateSullivanGa Posted: 01/14/12
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.
Belladonna714 Posted: 01/18/12
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
PinkLadyLA Posted: 05/12/12
This is outstanding! I cooked a halibut steak and added olives to the tomato/onion topping but otherwise I followed the recipe. So easy and delicious.