Baked Haddock with Spinach and Tomatoes
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Description
Delicious baked haddock with spinach, diced tomatoes, smothered in a rich, tangy tomato sauce.
Ingredients
- 1 tablespoon butter
- 1 cup thinly sliced onion
- 2 (10 ounce) packages chopped frozen spinach, thawed and squeezed dry
- ¼ teaspoon freshly grated nutmeg
- ½ teaspoon salt
- 1 ½ pounds haddock fillets
- 1 (14.5 ounce) can diced Italian plum tomatoes, juices reserved
- ½ teaspoon dried thyme
- ¼ 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.
Nutrition Facts
serving: 6 servings
calories: 183.4 kcal
carbohydrates: 9.2 g
protein: 25.8 g
saturated fat: 2.7 g
cholesterol: 75.8 mg
sodium: 466 mg
fiber: 3.9 g
sugar: 3.1 g