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.