Oven-Roasted Sea Bass With Couscous And Warm Tomato Vinaigrette

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1 green onion

2 tablespoons olive oil

2 garlic cloves, minced

1 cup chopped tomato

3 tablespoons fresh lemon juice, divided

1 tablespoon sherry vinegar

1 teaspoon kosher salt, divided

1 1/4 cups fat-free, less-sodium chicken broth

2/3 cup uncooked couscous

1/4 cup chopped fresh chives

4 (6-ounce) sea bass or halibut fillets (about 1 1/2 inches thick)

1/4 teaspoon freshly ground black pepper

Cooking spray

8 (1/4-inch-thick) slices lemon, halved (about 1 lemon)

Whole chives (optional)

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