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.

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