Baked Haddock with Spinach and Tomatoes

This delicious baked haddock is prepared with spinach and diced tomatoes, then smothered in a rich, tangy 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
• 0.75 cup water, or as needed
• 1.5 pounds haddock fillets
• 0.25 teaspoon dried tarragon

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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

Step 5

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.

Step 6

Pour sauce over baked fillets and serve.