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Lemon Pepper Flounder

Lemon Pepper Flounder with Couscous, Asparagus, and Mascarpone

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Recipe Details


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.


  • < 600 Calories
  • Low Carb Diet
  • Quick Cook

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Giuseppe

By Chef Giuseppe

Nutritional info

  • Calories 410
  • Protein 25g
  • Total Carb 34g
  • Total Fat 19g

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

Ingredients & Equipment

What we send

  • asparagus
    4 ounces
  • Israeli couscous
    1/2 cup
    Israeli couscous
  • flounder
    10 ounces
  • lemon pepper
    1/2 teaspoon
    lemon pepper
  • dill
    1/8 ounce
  • Kirby cucumber
    Kirby cucumber
  • lemon
  • mascarpone cheese
    4 ounces
    mascarpone cheese

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 8" medium pot with lid
  • aluminum foil
  • baking sheet

Cooking Steps

  1. Prepare asparagus

    Prepare asparagus

    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 ½-inch pieces.

  2. Cook couscous and asparagus

    Cook couscous and asparagus

    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 ½ teaspoon salt and black pepper as desired, then cover to keep warm until Step 5.

  3. Roast flounder

    Roast flounder

    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 ¼ teaspoon salt. Roast until fish is opaque and cooked through, 7-8 minutes.

  4. Prepare remaining ingredients

    Prepare remaining ingredients

    While flounder roasts, roughly chop dill leaves, discarding stems. Halve cucumber lengthwise, then slice crosswise into ½-inch half-moons. If you have a zester and want to infuse your couscous with even more flavor, zest up to ½ lemon, then halve.

  5. Finish couscous

    Finish couscous

    To pot with couscous, still off heat, stir in cucumber, lemon zest (if using), half of mascarpone, half of dill, and juice of ½ lemon. Stir to combine, then taste and add salt and black pepper as desired. Save remaining mascarpone and lemon for another use, like a creamy, tangy pasta topping.

  6. Plate lemon pepper flounder

    Plate lemon pepper flounder

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

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