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Fish with gorgonzola spinach and lemon pasta

Fish with gorgonzola spinach and lemon pasta

A tasty and simple dinner, ready in just 25minutes. I think it can‘t get any easier than tomake a sauce from gorgonzola cheese, all you have to do is to melt the cheese – creamy sauce is ready. To make the sauce a little less cheesy and boring, I’ve added spinach and lemon juice, which lightened up the whole dish. I serve it with fried fish and pasta. I also have a similar recipe for gorgonzola and walnut pasta, the fish would be also lovely here.

Fish with gorgonzola spinach and lemon pasta
Fish with gorgonzola spinach and lemon pasta

Fish with gorgonzola spinach and lemon pasta

Quick and tasty dinner, ready in 25 minutes. Delicate fish filles with gorgonzola and spinach sauce, lightened up with lemon juice and zest.
Course dinner
Cuisine international
Keyword fish, gorgonzola, lemon, spinach
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 people
Calories 1330kcal


the fish:

  • 2-3 small white fish fillets eg cod or other white fish, about 350 g / 12 oz
  • 1 heaped teaspoon dried thyme
  • salt and pepper to taste
  • 2 tablespoons flour
  • 2 tablespoons clarified butter for frying, or frying oil

the sauce:

  • 100 g / 3.5 oz gorgonzola cheese I used dolce variety
  • 1 tablespoon milk
  • 125 g / 4.4 oz fresh spinach or frozen, 2 big handfulls
  • 1 tablespoon lemon juice or more
  • big pinch lemon zest optional
  • salt and pepper to taste


  • 100 g pasta preferably egg tagliatelle


  • Cook the pasta, a minute less than the time indicated on the package (it will be cooked later on a pan for a while).
  • Pat the fish dry 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 high heat (don‘t use regular butter – it will burn, you can use frying oil but with butter it will taste so much better). When the fat is hot add the fish. Fry for about 4 minutes on one side, until nicely brown, turn over and fry for 1-2 minutes more. The frying time will depend on the thickness of the fish, my pieces were about 2 cm / ¾ inch thick. You have to be careful not to cook the fish for too long or it will be tough 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.
  • When the fish is frying, rinse the spinach and cut off thicker stalks.
  • Reduce the heat to a minimum, add gorgonzola, a tablespoon of milk, cooked pasta and spinach. Stir everything for about a minute or two, until the spinach fades and the cheese is melted. Dilute the sauce with more milk, if necessary.
  • Season to taste with salt, pepper and lemon juice and zest, serve with the fish.
  • Enjoy!

Did you make this recipe? Let mi know how you liked it in the comments below!

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