|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.
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