Baked Haddock with Spinach and Tomatoes Recipe
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Baked Haddock with Spinach and Tomatoes

By: Mia  
"Delicious baked haddock with spinach, diced tomatoes, smothered in a rich, tangy tomato sauce."

Rating: This weblink has been rated 4 times with an average star rating of 4.0 Read Reviews (2)

Rate/Review | 289 people have saved this

What to Drink?

Wine Sauvignon Blanc
Prep Time:
10 Min
Cook Time:
35 Min
Ready In:
1 Hr

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 1 tablespoon butter
  • 1 cup thinly sliced onion
  • 2 (10 ounce) packages chopped frozen spinach, thawed and squeezed dry
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 teaspoon salt
  • 1 1/2 pounds haddock fillets
  • 1 (14.5 ounce) can diced Italian plum tomatoes, juices reserved
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried tarragon
  • 1 tablespoon butter
  • 1 tablespoon minced onion
  • 1 teaspoon cornstarch

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly butter a 2-quart casserole or baking dish large enough to hold haddock fillets in a single layer.
  2. Melt 1 tablespoon of the butter in a skillet over medium heat and cook the onion slices, stirring occasionally, until soft, about 5 minutes. Stir in spinach and nutmeg and cook for about 3 minutes.
  3. Arrange haddock fillets in baking dish. Spoon equal portions of the spinach mixture between the fillets. Spoon drained tomatoes around fillets and sprinkle with the thyme, tarragon and salt.
  4. Bake, uncovered, for 20 to 25 minutes or until fish flakes easily with a fork.
  5. While fish is baking, make the sauce. If necessary add enough water to reserved tomato liquid to make 1 cup. In the skillet, melt the remaining 1 tablespoon butter over medium heat. Stir in the minced onion and cook until soft, about 5 minutes. Add 3/4 cup of the tomato juice to the onions. Bring mixture to a boil. Whisk the cornstarch into the remaining 1/4 cup juice, then add to the skillet. Reduce heat and simmer, stirring, until sauce thickens slightly. Pour sauce over baked fillets and serve.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 183 | Total Fat: 5.4g | Cholesterol: 76mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 20, 2009 by CrystalCooks 
Hubby really liked it, I found it a little bland, think I'll add more spice/herbs next time. ... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 21, 2009 by Judy 
The taste and presentation were great. My son said it was the best fish he had ever tasted. ... MORE

 
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