Flounder Florentine

• 1/2 c. chopped onion
• 1/8 tsp. crushed rosemary
• 2 Tbsp. corn oil
• 1 (9 1/2 oz.) box frozen chopped spinach
• 1/4 c. cooked rice
• 1/4 c. toasted almonds
• 2 Tbsp. lemon juice
• 6 flounder or other fish fillets
• 1 (10 1/2 oz.) can cream of mushroom soup
• 1/4 c. water
• 1/4 tsp. lemon pepper
• paprika

1. In saucepan, cook onion with rosemary in oil until tender. Add spinach, rice, almonds and lemon juice. Heat slowly; stir occasionally.
2. Arrange fish fillets in an 11 x 8 x 2-inch baking dish; place spinach and rice mixture evenly on top.
3. Bake at 350u0b0 for 20 minutes.
4. Then blend soup, water and lemon pepper; pour over spinach mixture and bake 15 to 20 minutes longer, until bubbly.
5. Sprinkle with paprika before serving.
6. Serves 6.

onion, rosemary, corn oil, spinach, rice, almonds, lemon juice, flounder, cream of mushroom soup, water, lemon pepper, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=661276 (may not work)