INGREDIENTS
4 flounder fillets, about 1 inch thick
2 TBS. extra virgin olive oil
1/4 tsp. salt
1/4 tsp. pepper
2 cups grape tomatoes, cut into quarters
1/4 cup kalamata olives, chopped
1/2 cup fresh basil, chopped
1 to 2 tsp. balsamic vinegar
2 cups chicken broth
1 cup shredded carrot
1 cup uncooked couscous
DIRECTIONS
Heat oven to 450 degrees.
Spray a 13x9 baking dish with nonstick cooking spray.
Place fish in baking dish and brush with 1 TBS. of the oil and 1/8 tsp. each of salt and pepper.
Bake for 15 minutes or until fish flakes easily with fork. If desired, run fish under the broiler for a minute to lightly brown.
In a small bowl, mix together the tomatoes, olives, basil, remaining 1 TBS. olive oil, vinegar, and remaining 1/8 tsp. each salt and pepper. Cover and set aside.
Bring the chicken broth to a simmer and stir in the carrots. Simmer for 1 minute.
Stir in the couscous and remove from heat.
Cover and allow to sit for 5 minutes.
Serve the fish with the tomato relish and couscous on the side.
Serves 4
