_{Photo: Howard L. Puckett; Styling: Melanie J. Clarke}

Ingredients

1 (3 1/2-ounce) bag boil-in-bag long-grain rice

1/2 teaspoon salt, divided

1/4 teaspoon black pepper, divided

4 (6-ounce) flounder fillets

2 tablespoons all-purpose flour

2 teaspoons olive oil

1/3 cup dry white wine

2 tablespoons fresh lemon juice

1 tablespoon drained capers, chopped

2 tablespoons butter

4 cups fresh baby spinach

Preparation

1. Cook rice according to package directions, omitting salt and fat. Place rice in a medium bowl; stir in 1/4 teaspoon salt and 1/8 teaspoon pepper.

2. Sprinkle fish with remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Dredge fish in flour.

3. Heat oil in a large nonstick skillet over medium-high heat. Add fish to pan; cook 1 1/2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.

4. Add wine, juice, and capers to pan; cook 1 minute. Add butter to pan, stirring until butter melts. Remove fish and sauce from pan; keep warm. Wipe pan clean with a paper towel. Add spinach to pan; sauté 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 tablespoon sauce.

Serves 4

Borrowed from Cooking Light, March 2008

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