Fish with gorgonzola spinach and lemon pasta

Name: Fish with gorgonzola spinach and lemon pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 people
Ingredients: 2 White fish fillets; 1 heaped teaspoon dried or fresh thyme; salt and pepper; 2 tablespoons flour; 2 tablespoons clarified butter; ½ cup (100g) gorgonzola cheese; 2 tablespoons heavy cream; 2 large handfuls (125g) fresh spinach; 1 tablespoon lemon juice; zest grated from 1/2 lemon; salt and pepper; 4 oz (120g) egg pasta

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Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
2 people
Calories
828 kcal
Course
Dinner
Cuisine
International

Fish with gorgonzola spinach and lemon pasta

Yael Holden

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This delightful recipe is easy to follow and perfect for any occasion.

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Ingredients

Servings

for the fish:

2 White fish fillets halibut or cod, about 12oz (350g)
1 heaped teaspoon dried or fresh thyme
salt and pepper to taste
2 tablespoons flour
2 tablespoons clarified butter for frying, or frying oil

creamy gorgonzola sauce:

½ cup (100g) gorgonzola cheese
2 tablespoons heavy cream or milk
2 large handfuls (125g) fresh spinach
1 tablespoon lemon juice or more
zest grated from 1/2 lemon
salt and pepper to taste

additionally:

4 oz (120g) egg pasta preferably egg tagliatelle or pappardelle

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Instructions

Cook the pasta, a minute less than the time indicated on the package (it will be cooked later on a pan for a while). Reserve some pasta cooking water (about 1/4 cup).
While the pasta is cooking, rinse the spinach and cut off thicker stalks.
Cook the fish: Pat dry the fish with paper towels, season well with salt, pepper, and thyme. Sprinkle with flour, gently shake off the excess.
On a large frying pan heat the clarified butter over medium-high heat. When the butter is hot add the fish. Cook for about 2-4 minutes on one side, until nicely brown, turn over and cook for 1-2 minutes. The cooking time will depend on the thickness of the fish. Be careful to not overcook the fish (it will be rubbery and dry). When the meat changes its color from translucent to white – it‘s ready. Transfer the fish to a plate lined with paper towels.
Make the sauce: Add gorgonzola, lemon juice, lemon zest, cream, and about 1/4 cup pasta cooking water to the pan. Stir until the cheese is melted.
Add spinach and cooked pasta to the pan. Cook over low heat for about a minute or until spinach is wilted.
Season to taste with salt, pepper, and more lemon juice if necessary, serve with the fish.
Enjoy!

Notes

If you want to be sure that the fish is cooked through, you can always measure the internal temperature with a thermometer. Insert the thermometer into the thickest part of the fillet and measure its temperature. It should be 145°F/63°C. Since the fish will be cooked further by residual heat so you can cook it to 140°F/60°C and the residual heat will cook it through.
This dish is best prepared fresh. It can be reheated but the pasta with be a little bit soggy as it will absorb more sauce. Thin it out with some milk and warm up in a pan.
Calories count = 1 serving