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Flounder Florentine Recipe

Serves 6

Flounder Florentine can be prepared in advance and refrigerated before you bake and serve.


  • 1/4 cup onion, chopped
  • 1/8 tsp rosemary, crushed
  • 2 tbsp butter or margarine
  • 1 pk spinach, frozen, chopped (9.5 oz)
  • 1/4 cup almonds, toasted, chopped
  • 1/2 cup rice, cooked
  • 1 tbsp lemon juice, fresh
  • 6 flounder fillets, fresh (1.5 lb)
  • 1 can cream/mushroom soup (10.75 oz)
  • 1/4 cup 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.


Have a question or a suggestion? Comment on the recipe!

Main Ingredient:Seafood / Fish / Flounder
Course:Main Dish
Preparation Method:Baking

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