Creole Flounder with Lemon Couscous

Southern Living
6 servings


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2 pounds flounder fillets
1 large tomato, seeded and chopped
1 medium green bell pepper, chopped
2 tablespoons chopped fresh basil
1 tablespoon dried minced onion
1 teaspoon Creole seasoning
1/3 cup fresh lemon juice
1 tablespoon olive oil
1/4 teaspoon hot sauce
Garnish: lemon slices


Cut fish into 6 pieces. Place in a lightly greased 13- x 9-inch pan.

Stir together tomato and next 7 ingredients; spoon over fish.

Bake at 500° for 7 to 10 minutes or until fish flakes easily with a fork. Serve with Lemon Couscous. Garnish, if desired.

Created date

December 2000