Name: Baked Haddock with Spinach and Tomatoes
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Butter - 1 tablespoon; Thinly sliced onion - 1 cup; Chopped frozen spinach, thawed and squeezed dry - 2 (10 ounce) packages; Freshly grated nutmeg - ¼ teaspoon; Haddock fillets - 1 ½ pounds; Diced Italian plum tomatoes, juices reserved - 1 (14.5 ounce) can; Dried thyme - ½ teaspoon; Salt - ½ teaspoon; Dried tarragon - ¼ teaspoon; Water, or as needed - ¾ cup; Butter - 1 tablespoon; Minced onion - 1 tablespoon; Cornstarch - 1 teaspoon

Ingredients for - Baked Haddock with Spinach and Tomatoes

1. Butter 1 tablespoon

2. Thinly sliced onion 1 cup

3. Chopped frozen spinach, thawed and squeezed dry 2 (10 ounce) packages

4. Freshly grated nutmeg ¼ teaspoon

5. Haddock fillets 1 ½ pounds

6. Diced Italian plum tomatoes, juices reserved 1 (14.5 ounce) can

7. Dried thyme ½ teaspoon

8. Salt ½ teaspoon

9. Dried tarragon ¼ teaspoon

10. Water, or as needed ¾ cup

11. Butter 1 tablespoon

12. Minced onion 1 tablespoon

13. Cornstarch 1 teaspoon

How to cook deliciously - Baked Haddock with Spinach and Tomatoes

1 . Stage

Preheat the 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 . Stage

Melt butter in a skillet over medium heat. Cook and stir onion in hot butter until soft, about 5 minutes. Stir in spinach and nutmeg; cook, stirring occasionally, for about 3 minutes.

3 . Stage

Arrange haddock fillets in the prepared baking dish. Spoon equal portions of spinach mixture between fillets. Spoon drained tomatoes around fillets and sprinkle with thyme, salt, and tarragon.

4 . Stage

Bake, uncovered, in the preheated oven until fish flakes easily with a fork, 20 to 25 minutes.

5 . Stage

While fish is baking, make sauce: Add enough water to reserved tomato juices to make 1 cup; set aside. Melt butter in the skillet over medium heat. Stir in onion and cook until soft, about 5 minutes. Pour 3/4 cup tomato juice into the skillet; bring to a boil. Whisk cornstarch into remaining 1/4 cup tomato juice, then add to the skillet. Reduce heat and simmer, stirring, until sauce thickens slightly.

6 . Stage

Pour sauce over baked fillets and serve.