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Creole Flounder with Lemon Couscous

Yield 6 servings

Ingredients

  • 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
  • Lemon Couscous
  • Garnish: lemon slices

How to Make It

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

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

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