Orange roughy with warm noodles

Simon Rimmer combines warm pasta with grilled orange roughy fish to create a delicious meal, ready in a matter of minutes
By Simon Rimmer
Orange roughy with warm noodles
  • Rating:
  • Serves: 2
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: easy



  • 150 ml peanut oil
  • 150 ml extra virgin olive oil
  • 150 ml sherry vinegar
  • 150 ml red wine vinegar
  • 1 pinches sea salt and freshly ground black pepper
  • 2 orange roughy fillets, each 200g
  • 125 g spaghetti, cooked
  • 6 asparagus
  • 12 sun-blushed tomatoes
  • g roasted cashew nuts
  • 1 tbsp chopped coriander
  • 0.5 limes, cut into wedges to garnish


1. Whisk together the peanut oil, olive oil, sherry vinegar and red wine vinegar to form a dressing. Season with salt and freshly ground pepper. Transfer to a ketchup bottle. 2. Preheat the grill. Rub of little of the dressing over the orange roughy fillets and season with salt and freshly ground pepper. Grill the roughy for 3-4 minutes on each side. 3. Meanwhile, warm a little dressing in a saucepan. Add the spaghetti, asparagus, sun-blush tomatoes and cashew nuts, toss together and warm through. Garnish with chopped coriander. 4. Serve the fish on top of the spaghetti mixture, garnished with the lime wedges.

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