Flounder Florentine

Name: Flounder Florentine
Ingredients: 1/4 c onion, chopped; 1/3 tsp rosemary, crushed; 2 Tbsp butter; 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 water; "just a pinch" of paprika

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By Just A Pinch KitchenCrew

Rating:

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Ingredients

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1/4 c

onion, chopped
1/3 tsp

rosemary, crushed
2 Tbsp

butter
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

water
·

"just a pinch" of paprika

How to Make Flounder Florentine

Step-by-Step

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.