Lemon Pepper Flounder with Couscous, Asparagus, and Mascarpone

Lemon Pepper Flounder with Couscous, Asparagus, and Mascarpone

We love using lemon pepper seasoning on all types of meat, fish, and veggies. Here, it adds just the right touch of zip to flounder fillets, which are roasted until tender and flaky. The fish is served over a bed of pearled couscous tossed with lemon juice, dill, cucumber, and creamy mascarpone. On top, a garnish of more dill accents all the herbal, aromatic flavors.

4

Servings

25 mins

Total cook time

Beginner

Skill level

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Total original price
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Main Ingredients

  • 8 ounces asparagus
  • 1 cup Israeli couscous
  • 1 1/4 pounds flounder
  • 1 teaspoon lemon pepper
  • 1/4 ounce dill
  • 2 Kirby cucumbers
  • 1 lemon
  • 4 ounces mascarpone cheese
  • olive oil
  • kosher salt
  • black pepper

Cooking Instructions

Step 1

Preheat oven to 450°F. Bring a medium pot of water to a boil over high heat. Rinse all produce. Trim and discard woody bottoms of asparagus, then cut crosswise on a diagonal into .5-inch pieces.

Step 2

To pot with boiling water, stir in couscous and cook until almost tender, about 6 minutes. Then, add asparagus; continue cooking until couscous is tender and asparagus is bright green, 2 minutes more. Drain and return to pot, off heat. Season with 1 teaspoon salt and black pepper as desired, then cover to keep warm until Step 5.

Step 3

While couscous cooks, line a baking sheet with foil and rub with 1 teaspoon olive oil. Pat flounder dry with paper towel, place on prepared sheet, and season all over with lemon pepper and .5 teaspoon salt. Roast until fish is opaque and cooked through, 7-8 minutes (see recipe tip).

Step 4

While flounder roasts, roughly chop dill leaves, discarding stems. Halve cucumbers lengthwise, then slice crosswise into .5-inch half-moons. If you have a zester and want to infuse your couscous with even more flavor, zest up to .5 lemon (see recipe tip), then halve.

Step 5

To pot with couscous, still off heat, stir in mascarpone, cucumbers, lemon zest (if using), juice of 1 lemon, and half of dill. Stir to combine, then taste and add salt and black pepper as desired.

Step 6

Divide cucumbers, asparagus, and couscous among serving plates. Top with lemon pepper flounder and garnish with remaining dill. Enjoy!

All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.

Recipe