Creole Flounder With Lemon Couscous
Ingredients
Makes 6 servings
Prep: 15 min. / Bake: 10 min.
- 2 pounds flounder fillets
- 1 large tomato seeded and chopped
- 1 medium-size green bell pepper chopped
- 2 tablespoons chopped fresh basil
- 1 tablespoon dried minced onion
- 1 teaspoon Creole seasoning
- â…“ cup fresh lemon juice
- 1 tablespoon olive oil
- ¼ teaspoon hot sauce
- Lemon Couscous
Instructions
- Cut fish into 6 pieces.
- Place fish in a lightly greased 13- x 9-inch pan.
- Stir together tomato, bell pepper, basil, and next 5 ingredients; spoon over fish.
- Bake at 500° for 7 to 10 minutes or until fish begins to flake and is opaque throughout.
Notes & Wine Advice
Serve with Lemon Couscous.