Instructions: Chop spinach, dill & mince scallions, saute briefly in 1 teaspoon of oil- scallions first then add spinach. When somewhat limp remove from heat.

Rinse Flounder fillets under cold water put on cutting board, squeeze a little lemon juice over each. Place some of the greens mixture on each & a teaspoon or two of the feta. Roll each fillet & place end side down in small baking pan. Continue with all filets until rolls are side by side in pan snugly.

Sprinkle rolls with breadcrumbs seasoned with parsley, salt, pepper, & paprika. Either melt the butter & pour over the rolls or if watching calories spray surface of crumbs evenly with olive oil. Bake for 25 min. in oven preheated to 325 degrees. If additional color is required briefly place under broiler for more golden color.

Pilaf:
1 cup Uncle Bens Converted Rice (important as this particular type of rice enables you to prepare this dish ahead & no matter what it will not get starchy)

1 Cup of Chicken Broth
1 Cup of Water
1/4 tspn of dried basil, dried, oregano
1/2 tspn of coarse ground black pepper & salt 3 tablespoons of butter, margarine, or olive oil

Saute the raw rice in melted butter or hot oil with spices until rice starts to turn golden brown (it should begin to smell like popcorn). Once the rice is a golden brown color add the water & broth & bring to a boil- cover & cook 20 min.
*** This rice dish can be prepared earlier & reheated several times & just tastes better & better never lumping or sticking.

Serve Fish Filets & Pilaf with fresh asparagus or a garden salad & a white wine of your choice.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.