INGREDIENTS
¾ cup loosely packed Italian parsley
2 scallions including green tops, chopped
2 tsp. fresh lemon juice
4 TBSP. canola oil
2 ¼ cups water
1 ¼ tsp. salt
¾ tsp. black pepper
1 1/3 cups couscous
2 lbs. flounder fillets cut in 4 pieces
¼ cup flour
DIRECTIONS
In a blender, puree the parsley and scallions with the lemon juice, 2 TBSP. oil, ¼ cup water and ¼ tsp. each salt and black pepper.
In a medium saucepan, bring remaining 2 cups water to a boil with ¾ tsp. salt and ¼ tsp. pepper.
Stir in 3 TBSP. of the parsley puree and the couscous.
Cover, remove from heat and let sit for 10 minutes.
In a large nonstick fry pan, heat remaining 2 TBSP. of oil.
Sprinkle fish with remaining salt and pepper.
Dust fish with flour, shaking off any excess.
Saute fish until brown on both sides.
Serve flounder on couscous with remaining parsley puree on top.
Serves 4.
