READY IN 1 hr

Baked Haddock with Spinach and Tomatoes

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

Directions

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.
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.
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.
Bake, uncovered, for 20 to 25 minutes or until fish flakes easily with a fork.
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.

Kitchen-Friendly View

PREP 10 mins
COOK 35 mins
READY IN 1 hr

Reviews More Reviews

Most Helpful Positive Review

Apr 05, 2010

Tarragon, nutmeg & thyme - what a brilliant combination !!! Tasting as I worked my way through the directions, I found it a bit bland for out tastes, so I added 2T freshly minced garlic to the onion for last 2 min of sauté, added 1-1/2 T of capers & 1/4 C white wine to sauce, used 28 oz can diced tomato & increased the thyme to 1 tsp & tarragon to 3/4 tsp. Marvelous dish; definitely making again! Thanks for sharing.

—Carnivore

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Most Helpful Critical Review

Jan 12, 2011

I made this last night & it was good but it didn't have a whole lot of flavor, even after making some changes that others suggested. I think it has potential though! I sauteed the onion in butter & added about a TBSP or a tad more of fresh garlic, added the spinach & nutmeg. Then I put the fish in the dish & sprinkled onion powder, cayenne pepper, & salt on it. Next time I will add garlic powder & regular pepper as well. I put the spinach mixture all over the fish & baked it. When I made the sauce I added 1/4 cup of white wine to it. Next time I'll use a can of tomato sauce & double it cause there wasn't nearly enough! I think with the extra changes it could be really good & healthy dinner :-)

—nrsejessica

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29 Ratings

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Jul 20, 2009

Hubby really liked it, I found it a little bland, think I'll add more spice/herbs next time. We enjoyed it on a bed of rice with asparagras and greens beans. Yum!

—CrystalCooks

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Sep 09, 2010

I made this except i opted out o making the additional tomato sauce and it was really delicious a great way to do fish!

—Adilah

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Aug 02, 2010

I made this and it was delicious! I used a can of diced tomatoes with basil, garlic, and oregano for added flavor. I found that when I measured the remaining juice from the can of the tomatoes, there was hardly anything, so I just used a medium can tomato sauce and added some sauteed onion, garlic, and the tarragon.

—scheherazada1001n

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Sep 21, 2009

The taste and presentation were great. My son said it was the best fish he had ever tasted. I was disappointed though, because the fish more or less poached in the juices created by the spinach and tomatoes. I would like a dryer finished dish. That is why I gave this dish 4 stars instead of 5.

—Judy

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Jan 29, 2012

YUM! Just finished a lunch made with this recipe. I made a few changes though. One because I was hungry and in a hurry when I was making it so I read that the thyme and tarragon went in the acutal dish. I put the herbs in with the tomatoes and it was amazing. I also added chopped garlic, sliced mushrooms and the juice a myers lemon to the spinach mixture, as well as double the nutmeg...I love nutmeg and probably would never think to use it with haddock. After I spread the diced tomatoes on, I sprinked the tarragon and thyme on top of that and baked it. For the sauce I used green onions and added cayenne pepper and left it otherwise spice free. I loved the juice in the dish, I am already thinking of ways to use it in a fish soup. I served it with turnip mashed with butter and seasoned it with sea salt, cracked pepper and just a hint of thyme...plus 1 tsp of maple syrup just for fun. Way Delish!!!

—katiegirl

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Dec 10, 2011

This was so easy and so delicious! I took the advice of some reviewers and added a little more spice and used wine instead of water for the sauce. Doubled the sauce. Yummm! Served with wild rice.

—Tutin

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Nutrition

Calories
183 kcal
9%

Carbohydrates
9.2 g
3%

Cholesterol
76 mg
25%

Fat
5.4 g
8%

Fiber
3.9 g
15%

Protein
25.8 g
52%

Sodium
466 mg
19%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Baked Haddock with Spinach and Tomatoes

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 183
Calories from Fat: 48

% Daily Value *
Total Fat 5.4g 8 %
** Saturated Fat 2.7g 13 %
Cholesterol 76mg 25 %
Sodium 466mg 19 %
Potassium 844mg 24 %
Total Carbohydrates 9.2g 3 %
Dietary Fiber 3.9g 15 %
Protein 25.8g 52 %
** Sugars 3.1g
Vitamin A 227 %
** Vitamin C 22 %
Calcium 24 %
Iron 39 %
** Thiamin 16 %
Niacin 83 %
** Vitamin B6 36 %
** Magnesium 45 %
** Folate 88 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.