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Flounder Florentine

Gourmet.station's picture
  Chopped onion 1⁄4 Cup (4 tbs)
  Rosemary 1⁄8 Teaspoon, crushed
  Butter/Margarine 2 Tablespoon
  Frozen chopped spinach 9 1⁄2 Ounce, cooked drained (1 Package)
  Cooked rice 1⁄2 Cup (8 tbs)
  Chopped toasted almonds 1⁄4 Cup (4 tbs)
  Lemon juice 1 Tablespoon
  Flounder fillets 1 1⁄2 Pound
  Condensed cream of mushroom soup 10 1⁄2 Ounce (1 Can)
  Water 1⁄3 Cup (5.33 tbs)

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.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1687 Calories from Fat 834

% Daily Value*

Total Fat 93 g142.8%

Saturated Fat 37.4 g186.9%

Trans Fat 0 g

Cholesterol 457.4 mg152.5%

Sodium 3431.5 mg143%

Total Carbohydrates 113 g37.6%

Dietary Fiber 11.6 g46.5%

Sugars 29.7 g

Protein 106 g212.4%

Vitamin A 520.9% Vitamin C 142.8%

Calcium 52.8% Iron 61.7%

*Based on a 2000 Calorie diet

Flounder Florentine Recipe