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Garlic-Roasted Flounder

Garlic-Roasted Flounder with Tomato Couscous, Sumac, and Olives

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For this Mediterranean-inspired dish, we roast whole grape tomatoes until busting, then mash them to release their juices and stir into Israeli couscous. Meanwhile, flounder fillets are rubbed with olive oil, topped with sliced garlic, and roasted until flaky. It's all served with a simple salad of cucumber, Kalamata olive, and oregano for brightness and crisp texture.

  • < 600 Calories
  • Low Carb Diet
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 390
  • Protein 23g
  • Total Carb 34g
  • Total Fat 18g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • English cucumber
    • 1/2
    • English cucumber
  • oregano
    • 1/8 ounce
    • oregano
  • garlic
    • 2 cloves
    • garlic
  • Israeli couscous
    • 1/2 cup
    • Israeli couscous
  • grape tomatoes
    • 1/4 pint
    • grape tomatoes
  • flounder
    • 10 ounces
    • flounder
  • Kalamata olives
    • 1 tablespoon
    • Kalamata olives
  • ground sumac
    • 1 teaspoon
    • ground sumac

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 8" medium pot
  • aluminum foil
  • 2 baking sheets

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. Bring a medium pot of water to a boil over high heat. Rinse all produce. Halve cucumber lengthwise, then cut crosswise on a diagonal into ¼-inch half-moons. Strip oregano leaves, discarding stems, then mince. Thinly slice garlic. Line 2 baking sheets with aluminum foil.

  2. Cook Israeli couscous

    Cook Israeli couscous

    To pot with boiling water, stir in couscous and cook until tender, about 8 minutes. Drain and return to pot, off heat. Season with ½ teaspoon salt and pepper as desired, then set aside for Step 6.

  3. Roast tomatoes

    Roast tomatoes

    While couscous cooks, on 1 prepared baking sheet, toss whole grape tomatoes with 2 teaspoons olive oil, ½ teaspoon salt, and pepper as desired. Arrange in a single layer; roast until softened, 8-10 minutes (move on to Step 4—but don't forget to come back). Then, using a fork, mash tomatoes on baking sheet to release their juices.

  4. Season flounder

    Season flounder

    While tomatoes roast, rub other prepared baking sheet with 1 teaspoon olive oil. Pat flounder dry with paper towel and add to sheet. Season all over with ½ teaspoon salt and pepper as desired, then drizzle over 2 teaspoons olive oil and rub in seasoning. Top with sliced garlic.

  5. Roast flounder and make salad

    Roast flounder and make salad

    Roast flounder (with tomatoes) until fish is opaque and cooked through, 10-12 minutes. Meanwhile, halve olives, then place in a medium bowl and stir in cucumber, half of oregano, ¼ teaspoon salt, and pepper as desired to combine.

  6. Plate flounder

    Plate flounder

    To pot with couscous, stir in sumac, roasted tomatoes and their juices, and 2 teaspoons olive oil. Taste and season with salt and pepper as desired. Divide tomato couscous and cucumber salad between serving plates and top with garlic-roasted flounder. Garnish with remaining oregano. Dig in!

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