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