1/2 c. chopped onion
1/8 tsp. crushed rosemary
2 tbsp. corn oil
1 (9 1/2 oz.) box frozen chopped spinach
1/4 c. quick rice, cooked
1/4 c. toasted almonds
2 tbsp. lemon juice
6 flounder fillets
1 (10 1/2 oz.) can cream of mushroom soup
1/4 c. water
1/4 tsp. lemon pepper
Paprika

In a saucepan, cook onion with rosemary in oil until tender. Add spinach, rice, almonds, and lemon juice. Heat slowly; stir occasionally. Arrange fish fillets in an 11 x 8 x 2 inch baking dish; place spinach and rice mixture evenly on top. Bake at 350 degrees for 20 minutes. Then blend soup, water, and lemon pepper; pour over spinach mixture and bake 15-20 minutes longer, until bubbly. Sprinkle with paprika before serving.

MICROWAVE DIRECTIONS: Microwave on high power for 5-7 minutes, turning dish once. Makes 6 servings.