Baked Flounder Rolls
1 can cream of mushroom soup
1/4 c. milk
3 T. lemon juice
1/4 tsp. dried dill weed, crushed
3 c. cooked rice
4 flounder fillets (or any firm white fish) 4 oz. each
1 package frozen broccoli spears, thawed and drained
3 T. sliced almonds
1/8 tsp. paprika
lemon slices for garnish
In small bowl, combine soup, milk, 2 T. lemon juice and dill; set
aside.
In 2 qt. oblong baking dish, combine 1/2 cup soup mixture and rice.
Sprinkle fillets with remaining 1 T. lemon juice. Divide broccoli
spears among fillets. Roll up jelly-roll fashion. Arrange seam-side
down on rice mixture. Spoon remaining soup mixture evenly over
roll-ups. Top with almonds; sprinkle with paprika
Bake at 400 for 20 minutes or until fish flakes easily when tested
with a fork.
Garnish with lemon slices
Makes 4 servings |