Flounder Florentine Recipe
Ingredients
| 1/4 cup chopped, onion | ||
| Rosemary | 1/8 Teaspoon, crushed | |
| Butter/Margarine | 2 Tablespoon | |
| Frozen chopped spinach package | 1 | |
| Cooked rice | 1/2 Cup (16 tbs) | |
| Toasted almonds | 1/4 Cup (16 tbs), chopped | |
| Lemon juice | 1 Tablespoon | |
| 6 fillets of flounder (about 1 1/2 pounds) | ||
| Condensed cream of mushroom soup | 1 Can (10oz) | |
| 1/3 cup water Paprika | ||
Directions
In saucepan, cook onion with rosemary in butter until tender.
Add spinach, rice, almonds, and lemon juice.
Heat; stir now and then.
Place 1/4 cup mixture on each fish fillet.
Roll; secure with toothpicks.
Arrange in shallow baking dish (10x6x2 inches).
Bake at 350°F. for 20 minutes.
Meanwhile, blend soup and water; pour over fish, stirring around sides.
Bake 15 minutes more or until done.
Stir sauce before serving.
Sprinkle with paprika.
Add spinach, rice, almonds, and lemon juice.
Heat; stir now and then.
Place 1/4 cup mixture on each fish fillet.
Roll; secure with toothpicks.
Arrange in shallow baking dish (10x6x2 inches).
Bake at 350°F. for 20 minutes.
Meanwhile, blend soup and water; pour over fish, stirring around sides.
Bake 15 minutes more or until done.
Stir sauce before serving.
Sprinkle with paprika.
Chef
