Ingredients
3/4 c. loosely packed flat-leaf parsley leaves
2 scallions including green tops
2 tsp. lemon juice
4 tbsp. Cooking oil
2 1/4 c. water
1 1/4 tsp. salt
3/4 tsp. fresh-ground black pepper
1 c. couscous
2 lb. flounder fillets
1/4 c. flour
Preparation
Step 1In 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.Step 2In 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.Step 3In 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. Saute the fish until brown and just done, about 2 minutes per side for 1/2-inch-thick fillets. Serve the fish on the couscous with the remaining parsley puree on the top.Step 4Fish Alternatives: 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.Step 5Variation: Flounder with Basil and Parsley Couscous Make the herb puree with 1/4 cup fresh basil and 1/2 cup flat-leaf parsley leaves.Step 6Wine Recommendation: Match the tartness of the lemon juice with an acidic white wine. Try a good-quality Soave or Orvieto from Italy.
