Ingredients
1 tablespoon plus 1 teaspoon unsalted butter
3 tablespoons onion, chopped
1/8 teaspoon rosemary, crushed
10 ounces frozen chopped spinach, thawed and drained
3 tablespoons chopped almonds
1 ½ cups cooked rice
2 teaspoons lemon juice
1 pound flounder fillets
2/3 cup cream of mushroom soup
3 tablespoons water
1/8 teaspoon paprika

toothpicks

Directions

Preheat oven to 350 degrees. 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. Divide rice and spinach mixture equally and place 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.