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1/8 tsp. rosemary
1/4 cup chopped onion
4 Tbsp. butter
2 Tbsp. flour
1 cup uncooked rice
2 1/2 cups chicken broth
10 oz. frozen chopped spinach, thawed & drained
1/2 cup milk
1/2 cup 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 F for 20 minutes.