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

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

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.