Recipe - Flounder Florentine

One fourth cup Onion,chopped
1/8 teaspoon Rosemary,crushed
2 tablespoon Butter or margarine
1 pack Spinach,frozen,chopped(9.5oz
One fourth cup Almonds,toasted,chopped
One half cup Rice,cooked
1 tablespoon Lemon juice,fresh
6 Flounder fillets,fresh(1.5lb
1 cn Cream/mushroom soup(10.75oz)
One fourth cup Water
Paprika

1. In a saucepan, cook onion with rosemary in butter until tender.
2. Add spinach, almonds, rice and lemon juice; heat, stirring
occasionally.
3. Place One fourth cup mixture on each fish fillet; roll and secure with
toothpicks.
4. Arrange fish rolls in a shallow 112x8x2inch baking dish; bake in
preheated 350'F. oven 20 minutes.
5. Meanwhile, blend soup and water; set aside.
6. Pour soup over baked fish, stirring around sides; bake 15 minutes
longer, or until done.
7. Sprinkle with paprika and serve piping hot.
NOTE: Flounder Florentine can be prepared in advance and refrigerated
before you bakeandserve.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini