Flounder in Lemon-Dill Sauce
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
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
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.