Baked Haddock with Spinach and Tomatoes

This delicious baked haddock is prepared with spinach and diced tomatoes, then smothered in a rich, tangy tomato sauce.

• Preparation Time: 10 mins
• Cooking Time: 35 mins
• Total Time: 45 mins
• Calories: 183 Calories

Ingredients

• 1 tablespoon butter
• 1 teaspoon cornstarch
• 1 tablespoon minced onion
• 1 cup thinly sliced onion
• 2 (10 ounce) packages chopped frozen spinach, thawed and squeezed dry
• 1 (14.5 ounce) can diced Italian plum tomatoes, juices reserved
• 0.5 teaspoon salt
• 0.5 teaspoon dried thyme
• 0.25 teaspoon freshly grated nutmeg
• 1.5 pounds haddock fillets
• 0.25 teaspoon dried tarragon

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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

Step 5

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.