In a medium skillet over medium heat, heat the olive oil and sauté the garlic for 2-3 minutes. Add the tomato and onion and cook for 1 minute. Remove from heat and add the vinegar, lemon juice, and season with salt.
Season the fish fillets with salt and pepper and place them in a baking dish sprayed with a little cooking spray to prevent sticking.
Top the fish fillets with lemon slices and bake for 20 minutes.
While the fish is cooking, bring the chicken broth to a boil in a pot with the green onion and a little salt. Once boiling, remove from heat, add the couscous, cover, and allow to absorb for 5 minutes.
Remove the fish from the oven and plate.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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