2 lbs. flounder or other fish fillets, fresh or frozen
1 tsp. salt
Dash pepper
1 (10 oz.) can cream of shrimp soup
3/4 c. sour cream
Dash nutmeg
1 1/2 c. cooked rice
1/4 c. toasted blanched slivered almonds
1/4 c. chopped parsley
1/4 tsp. salt
Dash pepper
1/4 c. toasted blanched slivered almonds
Paprika

Thaw frozen fillets. Skin and cut into serving size portions. Sprinkle with salt and pepper. Combine soup, cream and nutmeg. Save 3/4 cup of soup mixture for topping. Combine remaining soup mixture, rice, almonds, parsley, salt and pepper. Spread rice mixture over bottom of a well greased 9 x 13 baking pan. Arrange fish over rice. Spread reserved soup mixture over fish. Sprinkle with almonds and paprika. Bake at 350 for 35 to 40 minutes or until fish flakes easily