Oven-Roasted Sea Bass with Couscous and Warm Tomato Vinaigrette

1 green onion
2 tbsp. olive oil
2 garlic cloves, minced
1 cup chopped tomato
3 tbsp. lemon juice
1 tbsp sherry vinegar
1 tsp. salt
1¼ cups chicken broth
2/3 cup uncooked couscous
1/4 cup chopped fresh chives
4 sea bass or halibut fillets
1/4 tsp. white pepper
8 slices lemon, halved

Cut green onion into 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 tbsp. lemon juice, vinegar, and 1/2 tsp. salt. Keep warm.

Combine 1 tbsp. lemon juice, 1/4 tsp. 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 tsp. salt and pepper. Place fillets in an 11 x 7 glass
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.