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 112x8x2-inch baking dish; bake in preheated 350F. 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.
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|Serving Size: 1 Serving (710g)|
|Recipe Makes: 6|
|Calories from Fat: 170 (37%)|
|Amt Per Serving||% DV|
|Total Fat 18.9g||25 %|
|Saturated Fat 4.1g||20 %|
|Monounsaturated Fat 6.9g|
|Polyunsanturated Fat 4.7g|
|Cholesterol 87mg||27 %|
|Sodium 478.4mg||16 %|
|Potassium 2249.2mg||59 %|
|Total Carbohydrate 28.8g||8 %|
|Dietary Fiber 14.3g||57 %|
|Sugars, other 14.4g|
|Protein 50.2g||72 %|
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Calories per serving: 454
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