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1 Tbs. plus 1 tsp. unsalted butter
2 Tbs. plus 2 tsp. onion, chopped
1/8 tsp. rosemary, crushed
7 ounces frozen chopped spinach
2 Tbs. plus 2 tsp. chopped almonds
1/3 cup instant rice, cooked
2 tsp. lemon juice
1 lb. flounder fillets
toothpicks
2/3 cup cream of mushroom soup
2 Tbs. plus 2 tsp. water
1/8 tsp. paprika
Preheat oven to 350°F. Melt butter in a saucepan over medium heat. Sauté onions and rosemary 4-5 minutes until onions are tender. Add next 4 ingredients. Heat 5 minutes, stirring occasionally. Let cool. Place 1/4 cup mixture on each fish fillet. Roll up and secure with toothpicks. Arrange fish rolls in a shallow buttered baking dish. Bake 20 minutes. Combine soup and water in a bowl. Pour soup over baked fish, stirring around sides. Bake another 15 minutes, or until heated through. Sprinkle with paprika and serve.
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