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Flounder Florentine

 

53

Yield

6

servings

Prep

20

min

Cook

35

min

Ready

55

min

Low Cholesterol, Trans-fat Free
 

Ingredients

¼ cup onions
chopped
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
*

Directions

  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 ¼ 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 99g (3.5 oz)
Amount per Serving
Calories 14046% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 10mg 3%
Sodium 390mg 16%
Total Carbohydrate 6g 6%
Dietary Fiber 0g 2%
Sugars g
Protein 5g
Vitamin A 12% Vitamin C 5%
Calcium 2% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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