Ingredients for Baked Haddock With Spinach
- 10 oz frozen chopped spinach
- 2 teaspoons salt
- 3 tablespoons butter
- 1/2 cup chopped onion, 1 tablespoon finely chopped onion
- 1/4 teaspoon freshly grated nutmeg
- 1 lb haddock fillets
- canned diced tomatoes (for 1 cup juice)
- Dried Leaf Thyme
- Dried Tarragon Leaves
- 1 tablespoon cornstarch
- 1 cup boiling water
- 1 cup cherry or grape tomatoes
- 1 teaspoon dried herbs (Italian mix recommended)
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How to Make Baked Haddock With Spinach
- Cook 10 oz frozen spinach in a small saucepan with 1 cup of boiling water and 1 teaspoon salt for 5 minutes.
- Drain the spinach thoroughly in a fine-mesh sieve, pressing out excess water.
- Melt 2 tablespoons of butter in a medium skillet over medium-low heat.
- Add 1/2 cup chopped onion and sauté for 5 minutes, or until softened.
- Stir in the drained spinach and 1/4 teaspoon of freshly grated nutmeg.
- Cook for 3 minutes, stirring frequently.
- Preheat oven to 375°F (190°C).
- Lightly butter a shallow 2-quart casserole dish.
- Arrange 1 lb haddock fillets in a single layer in the casserole dish.
- Spoon the spinach mixture between the haddock fillets.
- Arrange 1 cup cherry or grape tomatoes around the haddock.
- Sprinkle with 1 teaspoon dried herbs (Italian mix recommended) and 1 teaspoon salt.
- Bake uncovered for 20-25 minutes, or until the haddock flakes easily with a fork.
- While the haddock bakes, prepare the sauce: Melt 1 tablespoon butter in a small saucepan.
- Sauté 1 tablespoon finely chopped onion until tender.
- Add 3/4 cup reserved tomato juice (from canned tomatoes) and bring to a boil.
- In a small bowl, whisk together 1 tablespoon cornstarch and 1/4 cup reserved tomato juice until smooth.
- Stir the cornstarch slurry into the boiling tomato juice mixture.
- Continue cooking and stirring until the sauce thickens and returns to a boil.
- Pour the sauce over the baked haddock.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
64 g
Sugar
22g
Fat
21g
Carbs
5g
