Flounder fillets are lightly floured and quickly pan-sautéed, then served over couscous scented with a parsley-and-scallion puree. For extra ease, that same lemony herb puree doubles as a bright sauce ...
1. Pre-heat oven to 425*F. 2. Place bread crumbs, white wine, olive oil in a bowl and mix well. 3. Season flounder with salt and pepper then coat both sides of flounder fillets with bread crumb ...
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