Flounder Florentine

Flounder Florentine

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  • 1/4 c
    onion, chopped
  • 1/3 tsp
    rosemary, crushed
  • 2 Tbsp
  • 9.5 oz
    spinach, chopped, frozen
  • 1/4 c
    almonds, toasted and chopped
  • 1/2 c
    rice, uncooked
  • 1 Tbsp
    lemon juice
  • 6
    flounder filets
  • 1 can(s)
    cream of mushroom soup
  • 1/4 c
  • ·
    "just a pinch" of paprika

How to Make Flounder Florentine


  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 filet; roll and secure with toothpicks.
  4. Arrange fish rolls in a shallow 11x8x2-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.
  8. NOTE: Flounder Florentine can be prepared in advance and refrigerated before you bake-and-serve.

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About Flounder Florentine

Course/Dish: Fish
Other Tag: Quick & Easy

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