FLOUNDER FLORENTINE

Flounder Florentine image

Provided by Kitchen Crew

Categories Fish

Number Of Ingredients 11

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

Steps:

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.