The Only Jenny

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homemade sea bass with orzo and tomato vinaigrette

INGREDIENTS:

  • 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:

  1. Preheat oven to 350 degrees

  2. 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.

  3. 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.

  4. 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.

  5. Serve fish over orzo. Top with vinaigrette.