Prep 35 mins
Cook 30 mins
From a little book from Sainsbury's Recipe Library. Cod could also be used in place of the haddock.
- 500 g fresh spinach, washed
- 500 g haddock fillets, skinned
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 celery ribs, chopped
- 1 green pepper, seeded and chopped
- 350 g tomatoes, skinned and roughly chopped
- 1 tablespoon tomato puree (paste)
- 150 ml white wine
- 5 tablespoons vegetable stock
- 500 g potatoes, cooked and sliced thin
- salt and pepper
- Grease a 9 X 13 baking dish with olive oil and set aside.
- Place the spinach in a large saucepan with only the water clinging to the leaves after washing. Cover and cook for about 5 minutes, until just wilted. Drain well.
- Chop the spinach and season with salt and pepper. Spread over the bottom of the oiled baking dish.
- Cut the haddock into serving pieces and place on the spinach.
- Preheat oven to 190C/375°F.
- Heat the oil in a large frying pan, add the onion and celery and fry until softened.
- Add the green pepper and tomatoes and stir well.
- Add the tomato puree, wine and stock, bring to the boil, then simmer for 5 minutes. Season with salt and pepper.
- Pour the vegetables over the fish.
- Arrange the sliced potatoes on top.
- Bake for 30 minutes or until the potatoes are golden brown.
- Serve and enjoy!
N ot sure why I didn t write a review on this recipe before. Anyway, as written it is a little too bland for us so added more Italian type seasonings and some hot pepper flakes. One reviewer said that the potatoes had not cooked in time given...................you have to cook them first. Good recipe and can be used with haddock as well.
This was a great recipe for those, like me who are not too crazy about fish. It would have rated higher, but I found the potatoes did not cook properly in the 30 minutes. I had to turn on the broiler to brown them. As it was they were brown on the top and raw underneath. Next time I might parboil the potatoes or put a lid on for the first 20 minutes to steam the potatoes and then taken the lid off to let them brown. I also added 1 tsp dried oregano and 1/4 cup fresh parsley to liven up the tomato sauce. As I did not have tomato paste handy I just left out the vegetable broth and simmered the sauce a little longer. Also used red peppers instead of green, because that was all I had. Despite this, I loved it! I will definitly try this again.