Prep 10 mins
Cook 10 mins
A puree of parsley and scallions mixed with lemon juice and oil both flavors the couscous and acts as a sauce for the fish. The taste of flat-leaf parsley really comes through if you use the flat-leaf variety. 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. Wine: Match the tartness of the lemon juice with an acidic white wine. Try a good-quality Soave or Orvieto from Italy. From African Quick From Scratch Fish & Shellfish, Food & Wine.
- 3⁄4 cup loosely packed flat leaf parsley
- 2 scallions, including green tops chopped
- 2 teaspoons lemon juice
- 4 tablespoons cooking oil
- 2 1⁄4 cups water
- 1 1⁄4 teaspoons salt
- 3⁄4 teaspoon fresh ground black pepper
- 1 1⁄3 cups couscous
- 2 lbs flounder fillets, cut to make 4 pieces
- 1⁄4 cup flour
- 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.
This was very fresh tasting and delicious. Very easy to throw together, we really enjoyed this dish, thanks. Made this for ZWT4 for the Chic Chefs.
Delicious. I chose to use the Basil and parsley combo with olive oil and frozen soul. Such a nice break from all the rich Christmas test runs, almost like a breath of Spring. It all comes together very quickly as the sauce is done in the blender, you just pour the liquids into the couscous and soul or Flounder takes only a very few mins to cook. It's quicker than running to KFC and a whole lot healthier.
We enjoyed this quick and simple recipe. I used pollock as I haven't been able to find flounder lately. As described, the sauce is delicate and fresh tasting. I think I will add a little more lemon, and maybe a chile pepper, to the sauce next time, because the fish and couscous are so mild also.