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FLOUNDER FLORENTINE 
1/8 tsp. rosemary
1/4 c. chopped onion
4 tbsp. butter
2 tbsp. flour
1 c. uncooked rice
2 1/2 c. chicken broth
10 oz. frozen chopped spinach, thawed & drained
1/2 c. milk
1/2 c. Swiss cheese, shredded
1/4 tsp. salt
Dash of pepper
6 fillets of flounder

Saute onion in 2 tablespoons butter until tender. Add rosemary and 2 cups chicken broth, bring to boil. Add rice, boil 1 minute, stirring constantly. Cover and simmer for 15 minutes.

While rice is cooking, heat 2 tablespoons butter in saucepan. Blend in flour, salt and pepper. Cook over low heat, stirring constantly until bubbly. Add milk and 1/2 cup chicken broth. Heat to boiling, stirring constantly. Add cheese; stir until melted and smooth.

Add spinach to rice. Place rice in the bottom of a 9 x 13 inch baking dish. Arrange flounder on top of rice. Pour sauce over the flounder. Bake at 350 degrees for 20 minutes.

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