Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           onion -- chopped
     1/8  teaspoon      rosemary -- crushed
   2      tablespoons   butter or margarine
   1      package       spinach -- frozen,
                        -- chopped(9.5 oz
     1/4  cup           almonds -- toasted, chopped
     1/2  cup           rice -- cooked
   1      tablespoon    lemon juice -- fresh
   6                    flounder fillets -- fresh(1.5 lb
   1      can           cream/mushroom soup -- (10.75 oz)
     1/4  cup           water
                        paprika

Preparation:

1. In a saucepan, cook onion with rosemary in butter until tender. 2. Add spinach, almonds, rice and lemon juice; heat, stirring occasionally. 3. Place 1/4 cup mixture on each fish fillet; roll and secure with toothpicks. 4. Arrange fish rolls in a shallow 12 x 8 x 2-inch baking dish; bake in preheated 350. oven 20 minutes. 5. Meanwhile, blend soup and water; set aside. 6. Pour soup over baked fish, stirring around sides; bake 15 minutes longer, or until done. 7. Sprinkle with paprika and serve piping hot. NOTE: Flounder Florentine can be prepared in advance and refrigerated before you bake-and-serve.