Flounder florentine
6 servings
Ingredients
| Quantity | 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 | Flounder fillets,fresh(1.5lb | |
| 1 | can | Cream/mushroom soup(10.75oz) |
| ¼ | cup | Water |
| Paprika | ||
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 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.