Baked Haddock With Spinach

Total Time
50mins
Prep 10 mins
Cook 40 mins

This is a recipe I found online.

Ingredients Nutrition

Directions

  1. Cook frozen spinach in a small amount of boiling water with 1 teaspoon salt, for about 5 minutes.
  2. Drain well, squeezing out excess water.
  3. In a medium skillet, melt butter or margarine over medium low heat.
  4. Add onions and sauté for about 5 minutes, or until onions are tender.
  5. Add spinach and nutmeg; cook for 3 minutes, stirring frequently.
  6. In a shallow, lightly buttered 2-quart casserole, arrange fish fillets in a single layer.
  7. Place a spoonfuls of spinach between haddock fillets.
  8. Place tomatoes around haddock fillets; sprinkle with herbs and remaining 1 teaspoon salt.
  9. Bake, uncovered, at 375° for 20 to 25 minutes.
  10. Fish should flake easily with a fork when done.
  11. In a small saucepan, melt 1 tablespoon butter or margarine.
  12. Saute 1 tablespoon finely chopped onion until tender.
  13. Add 3/4 cup reserved tomato juice and bring to a boil.
  14. Stir cornstarch into remaining 1/4 cup tomato juice then stir into boiling mixture.
  15. Continue cooking and stirring until mixture returns to a boil.
  16. Pour sauce over haddock fillets.
  17. Serve and enjoy!

Reviews

(2)
Most Helpful

I've made this a few times now we really like it. Like the other reviewer I substituted a few things each time. I don't care for tarragon or thyme. I used basil and garlic instead. I also diced the onions the second time because the first time I made it I just sliced them as directed and didn't care for it that way. This recipe is easy, good for you and YUMMAY! What more could you ask for?

PetSitter April 17, 2006

This made for a nice dinner last night. I substituted garlic for the onions and basil for the tarragon - just a preference. It wasn't clear whether to sprinkle the herbs and salt over just the tomatoes or over the entire dish so I did so over everything. Recipe was also confusing as to where the tomato juice comes from (the can of tomatoes?) As written, this may not be clear enough for an inexperienced cook. Thanks for posting.

Marie March 08, 2005

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