homemade sea bass with orzo and tomato vinaigrette
1 green onion chopped or julienne
2 TBSP EVOO
2 garlic cloves, minced
1 cup diced tomato
3 TBSP fresh squeezed lemon juice, divided plus 1 tsp zest
1 lemon sliced
1 TBSP red wine vinegar
1 tsp salt, divided
1 1/4 cup chicken broth
2/3 cup orzo
1/4 cup fresh chopped chives
2 sea bass fillets (about 1 1/2 inches thick)
1/4 tsp pepper
cooking spray
DIRECTIONS:
Preheat oven to 350 degrees
Sprinkle fish with 1/4 tsp salt and pepper. Place fillets on a baking pan coated with cooking spray. Place the lemon slices over the fish. Bake for 20 minutes or until fish flakes easily with a fork.
Heat oil in large skillet over medium high heat, add garlic and saute until it just starts to brown. Add tomato and onion, reduce heat to medium, cook 1 minute. Remove from heat and stir in 2 TBSP lemon juice, vinegar, and 1/2 teaspoon of salt. Keep warm.
In a medium pot cook the Orzo for half the recommended time on the package. Drain. Add 1 TBSP lemon juice, zest, 1/4 tsp salt, and broth to the orzo. Bring to a boil. Stir in the chives. Remove from heat, cover with a lid. The broth will be absorbed as it sits.
Serve fish over orzo. Top with vinaigrette.