Flounder Florentine

Course : Fish
Serves: 6
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Ingredients:

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 fillets flounder fillets -- fresh(1.5 lb
1 can cream/mushroom soup -- (10.75 oz)
1/4 cup water
1/4 teaspoon paprika
 

Preparation / Directions:

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.


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