Creole Flounder With Lemon Couscous

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Creole Flounder With Lemon Couscous

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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
  • ⅓ 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.
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Course; Fish