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spinach, chopped, frozen
almonds, toasted and chopped
cream of mushroom soup
"just a pinch" of paprika
In a saucepan, cook onion with rosemary in butter until tender.
Add spinach, almonds, rice and lemon juice; heat, stirring occasionally.
Place 1/4 cup mixture on each fish filet; roll and secure with toothpicks.
Arrange fish rolls in a shallow 11x8x2-inch baking dish; bake in preheated 350 oven 20 minutes.
Meanwhile, blend soup and water; set aside.
Pour soup over baked fish, stirring around sides; bake 15 minutes longer, or until done.
Sprinkle with paprika and serve piping hot.
NOTE: Flounder Florentine can be prepared in advance and refrigerated before you bake-and-serve.