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

Main Ingredient: Orange Roughy
Preparation Method: Baked
Cuisine: Italian