1/4 c  Onion,chopped
1/8 ts Rosemary,crushed
2 tb Butter or margarine
1 pk Spinach,frozen,chopped(9.5oz
1/4 c  Almonds,toasted,chopped
1/2 c  Rice,cooked
1 tb Lemon juice,fresh
6    Flounder fillets,fresh(1.5lb
1 cn Cream/mushroom soup(10.75oz)
1/4 c  Water
Paprika

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.