one fish, two fish

On days when I work eight hours and have about an hour to make and eat dinner before heading back to work, the last thing I want is a labor-intensive dinner. That’s when fish dishes are so appealing. Not only do studies find fish to be a beneficial protein to incorporate into your diet, it’s also so easy to cook. And quick too.
According to an americanheart.org article, eating a fish dish twice a week can benefit people who are at risk for cardiovascular disease, among other benefits. So when I find a dinner that’s quick and healthy, the next test is if it tastes good. One favorite fish dish I’ve cooked up many times is a tweak to a Cooking Light recipe called Oven-Roasted Sea Bass with Couscous and Warm Tomato Vinaigrette.
I’ve changed this recipe around a little and have tried other fish in addition to sea bass. Halibut and mahi mahi work well too. The fish is cooked in the oven simply sprinkled with salt and pepper and slices of lemon or lime. While the fish cooks, cook up the tomato vinaigrette and couscous and you’ll have dinner on the table in 20 minutes.
This recipe is a Cooking Light all-time favorite, and it’s no surprise as to why.

Oven-Roasted Sea Bass with Couscous and Warm Tomato Vinaigrette
1 green onion
olive oil
2 garlic cloves, minced
1 cup chopped tomato
3 tablespoons fresh lemon juice
1 tablespoon sherry vinegar
1 teaspoon salt
1 ¼ cups fat-free, less-sodium chicken broth
2/3 cup couscous (wheat works well too)
4 (6-ounce) sea bass or halibut filets
ground pepper
lemon slices
Preheat oven to 350 degrees.
Cut green onion and chop tomatoes. In a large skillet heat oil, enough to coat pan, over medium-high heat. Add garlic and sauté for about 30 seconds. Add tomato and onion, reduce heat to medium and cook for about 1 minute. Stir in 2 tablespoons lemon juice, vinegar and ½ teaspoon salt. Simmer and cook for a few minutes. Remove from heat and keep warm.
Sprinkle fish with salt and pepper. Place fish in a baking dish sprayed with cooking spray. Place lemon slices on filets (I use the rinds from squeezing the lemon juice, as well as fresh slices). Bake at 350 degrees for about 20 minutes until fish flakes easily with a fork.
While the fish bakes, combine 1 tablespoon lemon juice, ¼ teaspoon salt and broth in saucepan, bring to a boil. Gradually stir in couscous. Remove from heat, cover and let stand 5 minutes. Fluff with a fork.
Serve fish over couscous, top with vinaigrette and enjoy!