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Flounder Florentine

  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

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

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2297 Calories from Fat 1138

% Daily Value*

Total Fat 126 g194.1%

Saturated Fat 46.6 g232.9%

Trans Fat 0 g

Cholesterol 625 mg208.3%

Sodium 4300.1 mg179.2%

Total Carbohydrates 148 g49.4%

Dietary Fiber 14.9 g59.7%

Sugars 39.2 g

Protein 150 g300.6%

Vitamin A 557.9% Vitamin C 151.7%

Calcium 65.7% Iron 72.4%

*Based on a 2000 Calorie diet

Flounder Florentine Recipe