MMMMM----- Recipe via Meal-Master (tm) v8.02
  Categories: Casseroles, Fish
       Yield: 6 servings
     1/4 c  Onion; chopped
     1/8 ts Rosemary, crushed
       2 T  Butter or margarine
      10 oz Spinach, chopped, frozen
     1/4 c  Almonds, toasted, chopped
     1/2 c  Rice, cooked
       1 T  Lemon juice
   1 1/2 lb Flounder fillets, fresh
       1 cn Cream of mushroom soup
     1/4 c  ;Water
   In a saucepan, cook onion with rosemary in butter until tender. Add
   spinach, almonds, rice and lemon juice; heat, stirring occasionally.
   Place 1/4 cup mixture on each fish fillet; roll and secure with
   toothpicks. Arrange fish rolls in a shallow 112x8x2-inch baking dish;
   bake in preheated 350 F. oven 20 minutes. Meanwhile, blend soup and
   water; set aside. Pour soup over baked fish, stirring around sides;
   bake 15 minutes longer, or until done. Sprinkle with paprika and
   serve piping hot.
   NOTE: Flounder Florentine can be prepared in advance and refrigerated
   before you bake-and-serve.