Flounder Florentine
Yield
6 servingsPrep
20 minCook
35 minReady
55 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
onions
chopped |
|
| ⅛ | teaspoon |
rosemary leaves
rushed |
|
| 2 | tablespoons |
butter
or margarine |
|
| 9.5 | ounces |
spinach
frozen, chopped |
|
| ¼ | cup |
almonds
toasted, chopped |
*
|
| ½ | cup |
rice
cooked |
|
| 1 | tablespoon |
lemon juice
fresh |
|
| 6 | each |
flounder fish fillets
fresh (1.5lb ea) |
*
|
| 10.75 | ounces |
cream of mushroom soup
|
|
| ¼ | cup |
water
|
|
| 1 | x |
paprika
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
onions
chopped |
|
| 0.6 | ml |
rosemary leaves
rushed |
|
| 3E+1 | ml |
butter
or margarine |
|
| 274.6 | ml/g |
spinach
frozen, chopped |
|
| 59 | ml |
almonds
toasted, chopped |
*
|
| 118 | ml |
rice
cooked |
|
| 15 | ml |
lemon juice
fresh |
|
| 6 | each |
flounder fish fillets
fresh (1.5lb ea) |
*
|
| 310.7 | ml/g |
cream of mushroom soup
|
|
| 59 | ml |
water
|
|
| 1 | x |
paprika
|
*
|
Directions
In a saucepan, cook onion with rosemary in butter until tender.
Add spinach, almonds, rice and lemon juice; heat, stirring occasionally.
Place ¼ 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.
