6 fillets of flounder, about 1 1/2 lbs.
1/4 c. chopped onion
2 tbsp. butter
1/8 tsp. rosemary
1 pkg. (9 1/2 oz.) frozen chopped spinach
1/4 c. chopped toasted almonds
1 tbsp. lemon juice
1 can (10 1/2 oz.) cream of mushroom soup
1/3 c. water
1/2 c. cooked rice

Saute onion, butter and rosemary. Add spinach, cooked rice, almonds and lemon juice. Heat thoroughly, stirring occasionally. When heated, place 1/2 cup mixture on each fish fillet, roll; secure with toothpicks. Arrange in shallow baking dish (10 x 6 x 2 inches). Bake for 20 minutes at 375 degrees.

Meanwhile, blend soup and water, pour over fish and bake another 15 minutes or until fish is done. Sprinkle with paprika.