SAUTEED FLOUNDER w/HERBED COUS COUS

By BobD

Ingredients

• A puree of parsley and scallions mixed with lemon juice and oil both flavors the couscous and acts as a sauce for the fish.
• 3/4 cup loosely packed Italian parsley leaves
• 2 scallions including green tops, chopped
• 2 teaspoons fresh lemon juice
• 4 tablespoons canola oil
• 2 1/4 cups water
• 1 1/4 teaspoons salt
• 3/4 teaspoon freshly ground black pepper
• 1 1/3 cups couscous
• 2 pounds flounder fillets, cut to make 4 pieces
• 1/4 cup all-purpose flour

Details

Servings 4
Adapted from cooking.com

Preparation

Step 1

In a blender, puree the parsley and scallions with the lemon juice, 2 tablespoons of the oil, 1/4 cup of the water, and 1/4 teaspoon each of the salt and pepper.

In a medium saucepan, bring the remaining 2 cups water to a boil with 3/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Stir in 3 tablespoons of the parsley puree and the couscous. Cover, remove from the heat, and let sit for 5 minutes.

In a large nonstick frying pan, heat the remaining 2 tablespoons oil over moderately high heat. Sprinkle the fish with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Dust the flounder with the flour and shake off any excess. Sauté the fish until brown and just done, about 2 minutes a side for 1/2-inch-thick fillets. Serve the fish on the couscous with the remaining parsley puree on the top.

Fish Alternatives

Any mild-tasting fish fillets will go well with the relatively delicate sauce. Try lake perch, whiting, croaker, drum, or bass, or of course, any of the flounder family, such as lemon or gray sole.

VARIATION

Flounder with Basil and Parsley Couscous
Make the herb puree with 1/4 cup fresh basil and 1/2 cup flat-leaf parsley leaves.