Bass with couscous and tomatoes

Ingredients

• 680 g Sea bass fillets
• 180 ml Couscous, dry
• 300 ml Homemade chicken stock
• 1 tbsp Sherry vinegar
• 3 tbsp Lemon juice, fresh
• 2 tbsp Olive oil
• 1 pcs Spring onions, chopped
• 2 pcs Garlic, chopped
• 240 ml Tomato, finely chopped
• 60 ml Chives, fresh, chopped
• 1/4 tsp Pepper, black ground

Method

1. Heat oven to 180C.
2. Heat oil in a skillet over medium-high heat.
3. Add garlic and cook for 30 seconds.
4. Add the tomatoes and onions.
5. Cook for 1 minute over medium heat.
6. Remove from heat and stir in black pepper, 2 tablespoons lemon juice, and vinegar.
7. Keep warm.
8. Combine remaining lemon juice and broth in a saucepan.
9. Bring to a boil.
10. Stir in the couscous and chopped chives.
11. Remove from heat and cover.
12. Let stand for 5 minutes and fluff with a fork. Keep warm.
13. Season fish with black pepper.
14. Place the fish in a greased baking pan and bake for 20 minutes.
15. Serve fish warm with tomato vinaigrette and couscous.