Flounder Florentine
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INGREDIENTS
INSTRUCTIONS
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.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (710g) | ||
| Recipe Makes: 6 | ||
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| Calories: 454 | ||
| Calories from Fat: 170 (37%) | ||
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| Amt Per Serving | % DV | |
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| 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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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 454
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