Flounder Florentine Recipe - Cooking Index
Flounder Florentine Recipe - Cooking Index
| 1/4 cup | Onion - chopped | |
| 1/8 teaspoon | Rosemary - crushed | |
| 2 tablespoons | Butter or margarine | |
| 1 x | Spinach - frozen, chopped(9.5 oz | |
| 1/4 cup | Almonds - toasted, chopped | |
| 1/2 cup | Rice - cooked | |
| 1 tablespoon | Lemon juice - fresh | |
| 6 | Flounder fillets - fresh(1.5 lb | |
| 1 x | Cream/mushroom soup - (10.75 oz) | |
| 1/4 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 1/4 cup mixture on each fish fillet; roll and secure with toothpicks.
4. Arrange fish rolls in a shallow 12 x 8 x 2-inch baking dish; bake in preheated 350. 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 bake-and-serve.
Source:
Net
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