Flounder with Herbed Couscous

Name: Flounder with Herbed Couscous
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 Tbsps cooking oil; 315 milliliters couscous; 177 milliliters loosely packed flat-leaf parsley leaves; 907 grams flounder fillets, cut to make 4 pieces; 59 milliliters flour; 1 teaspoons fresh-ground black pepper; 2 teaspoons lemon juice; 1 teaspoons salt; 2 scallions including green tops, chopped; 532 milliliters water

Need a dairy free and pescatarian main course? Flounder with Herbed Couscous could be a tremendous recipe to try. This recipe covers 28% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 535 calories, 37g of protein, and 19g of fat each. If you have cooking oil, water, flat-leaf parsley leaves, and a few other ingredients on hand, you can make it. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

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.

Ingredients you will need

Salt And Pepper

Lemon Juice

Green Onions

Parsley

Water

Cooking Oil

Equipment you will use

Blender

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.

Ingredients you will need

Couscous

Parsley

Pepper

Water

Salt

Equipment you will use

Sauce Pan

In a large nonstick frying pan, heat the remaining 2 tablespoons oil over moderately high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

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. Saut the fish until brown and just done, about 2 minutes a side for 1/2-inch-thick fillets.

Ingredients you will need

Flounder

Pepper

All Purpose Flour

Shake

Fish

Salt

Serve the fish on the couscous with the remaining parsley puree on the top.

Ingredients you will need

Couscous

Parsley

Fish

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.

Ingredients you will need

Fish

Flounder

Whiting

Lemon

Sauce

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.

Ingredients you will need

Parsley

Fresh Basil

Couscous

Flounder

Basil

Wine Recommendation: Match the tartness of the lemon juice with an acidic white wine. Try a good-quality Soave or Orvieto from Italy.

Ingredients you will need

Lemon Juice

Soave

Wine

Equipment

Blender

Sauce Pan

Frying Pan

Ingredients

Servings:

4Tbsps

cooking oil 315milliliters

couscous 177milliliters

loosely packed flat-leaf parsley leaves 907grams

flounder fillets, cut to make 4 pieces 59milliliters

flour 1teaspoons

fresh-ground black pepper 2teaspoons

lemon juice 1teaspoons

salt 2

scallions including green tops, chopped 532milliliters

water

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Thrive Pinot Grigio. It has 4.5 out of 5 stars and a bottle costs about 15 dollars.