flounder florentine

Name: Flounder Florentine
Ingredients: 1/4 cup(s) onion, chopped; 1/3 teaspoon(s) rosemary, crushed; 2 tablespoon(s) butter; 9.5 ounce(s) spinach, chopped, frozen; 1/4 cup(s) almonds, toasted and chopped; 1/2 cup(s) rice, uncooked; 1 tablespoon(s) lemon juice; 6 - flounder filets; 1 can(s) cream of mushroom soup; 1/4 cup(s) water; - "just a pinch" of paprika

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Ingredients

1/4 cup onion, chopped
1/3 teaspoon rosemary, crushed
2 tablespoons butter
9.5 ounces spinach, chopped, frozen
1/4 cup almonds, toasted and chopped
1/2 cup rice, uncooked
1 tablespoon lemon juice
6 - flounder filets
1 can cream of mushroom soup
1/4 cup water
- "just a pinch" of paprika

How To Make flounder florentine

Step 1

In a saucepan, cook onion with rosemary in butter until tender.

Step 2

Add spinach, almonds, rice and lemon juice; heat, stirring occasionally.
Step 3

Place 1/4 cup mixture on each fish filet; roll and secure with toothpicks.
Step 4

Arrange fish rolls in a shallow 11x8x2-inch baking dish; bake in preheated 350 oven 20 minutes.
Step 5

Meanwhile, blend soup and water; set aside.
Step 6

Pour soup over baked fish, stirring around sides; bake 15 minutes longer, or until done.
Step 7

Sprinkle with paprika and serve piping hot.
Step 8

NOTE: Flounder Florentine can be prepared in advance and refrigerated before you bake-and-serve.
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