Rating: 4 stars
40 Ratings
  • 5 star values: 20
  • 4 star values: 12
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 3

Delicious baked haddock with spinach, diced tomatoes, smothered in a rich, tangy tomato sauce.

Recipe Summary

cook:
35 mins
additional:
15 mins
total:
1 hr
prep:
10 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • Bake, uncovered, for 20 to 25 minutes or until fish flakes easily with a fork.

  • 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

183 calories; protein 25.8g; carbohydrates 9.2g; fat 5.4g; cholesterol 75.8mg; sodium 466mg. Full Nutrition
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