Ingredients
¾cupflat leaf parsley leaves,loosely, packed
2scallions,including green tops
2tsplemon juice
4tbspcooking oil
2¼cupswater
1¼tspsalt
¾tspfresh ground black pepper
1cupcouscous
2lbsflounder fillets
¼cupflour
Preparation
In a blender, puree the parsley and scallions with the lemon juice, 2 tablespoons of the oil, ¼ cup of the water, and ¼ teaspoon each of the salt and pepper.
In a medium saucepan, bring the remaining 2 cups of water to a boil with ¾ teaspoon of salt and ¼ 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 ¼ teaspoon salt and ¼ 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 ½-inch-thick fillets.
Serve the fish on the couscous with the remaining parsley puree on the top.
