Yield: 6 servings
Measure | Ingredient |
---|---|
¼ cup | Onion,chopped |
⅛ teaspoon | Rosemary,crushed |
2 tablespoons | Butter or margarine |
1 pack | Spinach,frozen,chopped(9.5oz |
¼ cup | Almonds,toasted,chopped |
½ cup | Rice,cooked |
1 tablespoon | Lemon juice,fresh |
6 \N | Flounder fillets,fresh(1.5lb |
1 can | Cream/mushroom soup(10.75oz) |
¼ cup | Water |
\N \N | Paprika |
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 ¼ cup mixture on each fish fillet; roll and secure with toothpicks.
4. Arrange fish rolls in a shallow 112x8x2-inch baking dish; bake in preheated 350'F. 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.