"Delicious baked haddock with spinach, diced tomatoes, smothered in a rich, tangy tomato sauce." — Mia
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thinly sliced onion
2 (10 ounce) packages
chopped frozen spinach, thawed and squeezed dry
freshly grated nutmeg
1 1/2 pounds
1 (14.5 ounce) can
diced Italian plum tomatoes, juices reserved
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.
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 :-)
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!
I made this except i opted out o making the additional tomato sauce and it was really delicious a great way to do fish!
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.
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.
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!!!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Haddock with Spinach and Tomatoes
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 48
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