BAKED FLOUNDER ROLLS

1 can cream of mushroom soup
1/4 cup milk
3 Tbsp. lemon juice, divided
1/4 tsp. dried dill weed, crushed
3 cups cooked rice
4 flounder fillets (or any firm white fish) 4 oz. each
1 package frozen broccoli spears, thawed and drained
3 Tbsp. sliced almonds
1/8 tsp. paprika
lemon slices for garnish

In small bowl, combine soup, milk, 2 Tbsp. 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 Tbsp. 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