Flounder Florentine

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Title: FLOUNDER FLORENTINE
Categories: Casseroles, Fish
Yield: 6 servings

1/4 c Onion; chopped
1/8 ts Rosemary, crushed
2 T Butter or margarine
10 oz Spinach, chopped, frozen
1/4 c Almonds, toasted, chopped
1/2 c Rice, cooked
1 T Lemon juice
1 1/2 lb Flounder fillets, fresh
1 cn Cream of mushroom soup
1/4 c ;Water
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 fillet; roll and secure with
toothpicks. Arrange fish rolls in a shallow 112x8x2-inch baking dish;
bake in preheated 350 F. 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.

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