Florentine Orange Roughy Recipe

Serves/Makes: 6 servings

Ingredients:

  • 6 fresh or frozen (thawed) orange roughy (flounder, haddock, cod or other firm, white-fleshed fish) fillets, about 4 ounces each and 3/4 inch thick
  • 18 cherry tomatoes, halved
  • 8 green onions, sliced
  • 1/4 cup lemon juice
  • 3 cups sliced mushrooms
  • 3 cloves garlic, minced
  • 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
  • 2 tablespoons minced dill
  • 1/4 teaspoon salt
  • 12 lemon slices
How to cook Florentine Orange Roughy:
  • Preheat oven to 425°F (220°C).
  • In medium bowl, combine tomatoes, green onions and lemon juice.
  • Spray large nonstick skillet with Pam; heat. Add mushrooms and garlic; cook, stirring constantly, until softened, about 5 minutes. Remove from heat and stir in spinach, dill and salt.
  • Divide spinach mixture among 6 double layers of foil.
  • Place 1 orange roughy fillet on top of each spinach mound; top with tomato mixture and 2 lemon slices. Fold into packets, allowing room to expand.
  • Place packets on baking sheet and bake until fish is opaque, 18-20 minutes.
  • Open packets carefully when testing for doneness, as steam will escape.

Note:

The Florentine Orange Roughy recipe is delicious, simple, and really easy to cook.


This recipe for Florentine Orange Roughy serves/makes: 6 servings

The Florentine Orange Roughy recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Orange Roughy (more Orange Roughy recipes)
Preparation Method: Baked (more Baked recipes)
Cuisine: Italian (more Italian recipes)

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