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Flounder Florentine

Ingredients
  Chopped onion 50 Milliliter (1/4 Cup)
  Rosemary 1 Dash, crushed
  Butter/Margarine 30 Milliliter (2 Tablespoons)
  Frozen chopped spinach 10 Ounce, cooked, well-drained (1 Package, 284 Gram)
  Cooked rice 125 Milliliter
  Chopped toasted almonds 50 Milliliter
  Lemon juice 15 Milliliter (1 Tablespoon)
  Flounder fillets 6
  Condensed cream of mushroom soup 1 Can (10 oz) (284 Milliliter)
  Water 75 Milliliter
  Paprika To Taste
Directions

In saucepan, cook onion in butter with rosemary until tender.
Add spinach, rice, almonds and lemon juice.
Heat; stir occasionally.
Place 50 mL (1/4 cup) mixture on each fish fillet.
Roll; secure with toothpicks; arrange in shallow baking dish.
Bake'at 180°C (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

Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Fish

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