The Lowcountry Anglers Fishing Club

Flounder Florentine

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.