INGREDIENTS
1 bag boil-in-bag long-grain rice
1/2 tsp. salt, divided
1/4 tsp. black pepper, divided
4 flounder fillets
2 TBSP. all-purpose flour
2 tsp. olive oil
1/3 cup dry white wine
2 TBSP. fresh lemon juice
1 TBSP. drained capers, chopped
2 TBSP. butter
4 cups fresh baby spinach
DIRECTIONS
Cook rice according to package directions, omitting salt and fat. Place rice in a medium bowl and stir in 1/4 tsp. salt and 1/8 tsp. pepper.
Sprinkle fish with remaining 1/4 tsp. salt and remaining 1/8 tsp. pepper.
Dredge fish in flour.
Heat oil in a large, nonstick skillet over medium-high heat.
Add fish to pan; and cook for 1 1/2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
Add wine, juice and capers to pan and cook for 1 minute.
Add butter to pan, stirring until butter melts.
Remove fish and sauce from pan and keep warm.
Wipe pan clean with a paper towel.
Add spinach to pan and saute for 1 minute or until wilted.
Place 1/2 cup rice onto each of 4 plates.
Top each serving with about 1/3 cup spinach, 1 fillet and 1 TBSP. sauce.
