| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Casseroles, Fish, Seafood |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Onion,chopped |
| 1/8 |
ts |
Rosemary,crushed |
| 2 |
tb |
Butter or margarine |
| 1 |
pk |
Spinach,frozen,chopped(9.5oz |
| 1/4 |
c |
Almonds,toasted,chopped |
| 1/2 |
c |
Rice,cooked |
| 1 |
tb |
Lemon juice,fresh |
| 6 |
|
Flounder fillets,fresh(1.5lb |
| 1 |
cn |
Cream/mushroom soup(10.75oz) |
| 1/4 |
c |
Water |
|
|
Paprika |
INSTRUCTIONS
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 fillet; roll and secure with
toothpicks.
4. Arrange fish rolls in a shallow 112x8x2-inch baking dish; bake in
preheated 350'F. 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.
NOTE: Flounder Florentine can be prepared in advance and refrigerated
before you bake-and-serve.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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