Orange Roughy Florentine Fettuccine

Kitchen Tested
  • Yield 6 servings

Dill, spinach and fish are the perfect combination.


1 cup chopped onion
1 teaspoon minced garlic
1 tablespoon cornstarch
1 (12-ounce) can evaporated skimmed milk
1 teaspoon dried dillweed
Salt and pepper
3 cups tightly packed, coarsely chopped fresh spinach (stems removed)
2 pounds orange roughy fillets, cut into bite-size pieces
1 (12-ounce) package fettuccine pasta


  1. In a large skillet coated with nonstick cooking spray, saute onion and garlic over medium heat until tender, about 5 minutes.  Stir in cornstarch and immediately add evaporated milk, stirring until well blended.  Add dillweed and salt and pepper.  Continue stirring over medium heat until mixture thickens, about 5 minutes.  Add spinach, stirring to mix with sauce.  Add orange roughy.  Cook over medium heat until orange roughy is done and spinach is wilted, about 5 minutes.  Stir occasionally–but carefully, not to break up the fish.
  2. Meanwhile, prepare pasta according to package directions, omitting any oil and salt.  Drain.  Serve fish and sauce over pasta.