Creole Flounder with Lemon Couscous

Ingredients

• 1 teaspoon creole seasoning 
• 1 tablespoon onion dried minced
• 2 pounds sushi-grade yellowtail flounder 
• 2 tablespoons basil fresh chopped
• 1 medium bell pepper green chopped
• 0.3 teaspoon hot sauce 
• 1 slices garnish: lemon 
• 6 servings lemon couscous 
• 0.3 cup juice of lemon fresh
• 1 tablespoon olive oil 
• 1 large tomatoes seeded chopped

Equipment

• frying pan
• oven

Directions

1. Cut fish into 6 pieces.
2. Place in a lightly greased 13- x 9-inch pan.
3. Stir together tomato and next 7 ingredients; spoon over fish.
4. Bake at 500 for 7 to 10 minutes or until fish flakes easily with a fork.
5. Serve with Lemon Couscous.
6. Garnish, if desired.