1 c. reg. long grain rice
butter
1 (10 oz.) bag spinach
1 med. green onion
1/8 tsp. pepper
Lemon wedge
1 slice white bread in sm. pieces
1 tsp. cooking wine
2 flounder or sole fillets, about 1 lb.
2 tsp. parsley
Paprika and salt

Prepare rice as label directs; keep warm. In 10 inch skillet heat 1 teaspoon of butter, cook spinach and onion until tender, stirring occasionally. Remove from heat, stir in pepper, bread, 1/4 teaspoon paprika, and 1/2 teaspoon salt. Preheat oven to 350 degrees. Place 3 tablespoons butter in baking pan, melt in oven. Remove, stir in wine and lemon juice until blended. Place one founder in butter mix in pan, top with spinach mixture. Sprinkle with 1/4 teaspoon paprika and 1/4 teaspoon salt. Bake 15 minutes or until fish flakes with fork basting with butter mixture in pan. Toss rice with parsley. Serve rice with fish fillets and lemon wedges. 6 servings.