|Chopped onion||1⁄4 Cup (4 tbs)|
|Rosemary||1⁄8 Teaspoon, crushed|
|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.