• 1 Tbs. plus 1 tsp. unsalted butter
• 2 Tbs. plus 2 tsp. onion, chopped
• 1/8 tsp. rosemary, crushed
• 7 ounces frozen chopped spinach
• 2 Tbs. plus 2 tsp. chopped almonds
• 1/3 cup instant rice, cooked
• 2 tsp. lemon juice
• 1 lb. flounder or sole fillets
• toothpick
• 2/3 cup cream of mushroom soup
• 2 Tbs. plus 2 tsp. water
• 1/8 tsp. paprika

Preheat oven to 350°F. Melt butter in a saucepan over medium heat. Sauté onions and rosemary 4-5 minutes until onions are tender. Add next 4 ingredients. Heat 5 minutes, stirring occasionally. Let cool. Place 1/4 cup mixture on each fish fillet. Roll up and secure with toothpicks. Arrange fish rolls in a shallow buttered baking dish. Bake 20 minutes. Combine soup and water in a bowl. Pour soup over baked fish, stirring around sides. Bake another 15 minutes, or until heated through. Sprinkle with paprika and serve.

Per serving: calories 269, fat 10.3g, 34% calories from fat, cholesterol 92mg, protein 32.1g, carbohydrates 12.7g, fiber 2.7g, sugar 0.9g, sodium 313mg, diet points 6.2.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.6, Fruit: 0.0, Bread: 0.5, Lean meat: 0.2, Fat: 1.6, Sugar: 0.0, Very lean meat protein: 0.0

  view detailed nutritional information

The recommended wines are: Gewürztraminer, Chablis, or Sauvignon Blanc.