INGREDIENTS
1 (3 1/2 oz.) 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; 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 with a fork.
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; keep warm.
Wipe pan clean with a paper towel.
Add spinach to pan and sauté 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.
