ALASKA SOLE FLORENTINE

• 4 sheets (12x18" each) Reynolds Wrap Everyday Heavy Duty Aluminum Foil
• 1 package (10 oz.) frozen chopped spinach, thawed and well drained
• 1 package (3 oz.) cream cheese, softened
• ¼ cup sliced green onions
• ¼ tsp. ground nutmeg
• 4 (4 to 6 oz. each) Alaska Sole/Flounder fillets, thawed if necessary
• Salt, lemon pepper, paprika
• 2 tbsp. sliced almonds
• 2 tbsp. margarine or butter

Preheat oven to 450°F or preheat grill to medium-high. Spray foil with nonstick cooking spray. Combine spinach, cream cheese, green onions and nutmeg. Center one Alaska Sole/Flounder fillet on each sheet of Reynolds Wrap Everyday Heavy Duty Aluminum Foil. Sprinkle with salt and lemon pepper. Mound spinach mixture on each fillet. Roll up fillets; top with paprika, almonds and margarine. Bring up sides of foil and double fold. Double fold ends to form a packet, leaving room for heat circulation inside packet. Repeat to make four packets. Bake 15 to 17 minutes on a cookie sheet in oven OR GRILL 10 to 12 minutes in covered grill. Makes 4 servings.

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