Baked Haddock with Spinach and Tomatoes

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

Baked Haddock With Spinach And Tomatoes Ingredients

• 1 tablespoon butter

• 1 cup thinly sliced onion

• 2 (10 ounce) packages chopped frozen spinach, thawed and squeezed dry

• teaspoon freshly grated nutmeg

• teaspoon salt

• 1? pounds haddock fillets

• 1 (14.5 ounce) can diced Italian plum tomatoes, juices reserved

• teaspoon dried thyme

• teaspoon dried tarragon

• 1 tablespoon butter

• 1 tablespoon minced onion

• 1 teaspoon cornstarch

How to Make Baked Haddock With Spinach And Tomatoes

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.

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.

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.

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

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.

Baked Haddock With Spinach And Tomatoes Nutritions

• Calories: 183.4 calories

• Carbohydrate: 9.2 g

• Cholesterol: 75.8 mg

• Fat: 5.4 g

• Fiber: 3.9 g

• Protein: 25.8 g

• SaturatedFat: 2.7 g

• ServingSize:

• Sodium: 466 mg

• Sugar: 3.1 g

• TransFat:

• UnsaturatedFat:

Baked Haddock With Spinach And Tomatoes Reviews

• Tarragon, nutmeg & thyme - what a brilliant combination Tasting as I worked my way through the directions, I found it a bit bland for out tastes, so I added 2T freshly minced garlic to the onion for last 2 min of saut, added 1-1/2 T of capers & 1/4 C white wine to sauce, used 28 oz can diced tomato & increased the thyme to 1 tsp & tarragon to 3/4 tsp. Marvelous dish; definitely making again Thanks for sharing.

• Hubby really liked it, I found it a little bland, think Ill add more spice/herbs next time. We enjoyed it on a bed of rice with asparagras and greens beans. Yum

• I made this except i opted out o making the additional tomato sauce and it was really delicious a great way to do fish

• I made this last night & it was good but it didnt have a whole lot of flavor, even after making some changes that others suggested. I think it has potential though I sauteed the onion in butter & added about a TBSP or a tad more of fresh garlic, added the spinach & nutmeg. Then I put the fish in the dish & sprinkled onion powder, cayenne pepper, & salt on it. Next time I will add garlic powder & regular pepper as well. I put the spinach mixture all over the fish & baked it. When I made the sauce I added 1/4 cup of white wine to it. Next time Ill use a can of tomato sauce & double it cause there wasnt nearly enough I think with the extra changes it could be really good & healthy dinner :-)

• I made this and it was delicious I used a can of diced tomatoes with basil, garlic, and oregano for added flavor. I found that when I measured the remaining juice from the can of the tomatoes, there was hardly anything, so I just used a medium can tomato sauce and added some sauteed onion, garlic, and the tarragon.

• The taste and presentation were great. My son said it was the best fish he had ever tasted. I was disappointed though, because the fish more or less poached in the juices created by the spinach and tomatoes. I would like a dryer finished dish. That is why I gave this dish 4 stars instead of 5.

• Very tastey The 2 qt dish seemed too small for all of the ingredients -will go bigger next time. A great way to enjoy haddock and get your veggies too.

• This was so easy and so delicious I took the advice of some reviewers and added a little more spice and used wine instead of water for the sauce. Doubled the sauce. Yummm Served with wild rice.

• This was great. I was worried it would be too bland so I added lemon juice to the spinach mixture and some salt and pepper to the sauce and it worked out perfectly.

• YUM Just finished a lunch made with this recipe. I made a few changes though. One because I was hungry and in a hurry when I was making it so I read that the thyme and tarragon went in the acutal dish. I put the herbs in with the tomatoes and it was amazing. I also added chopped garlic, sliced mushrooms and the juice a myers lemon to the spinach mixture, as well as double the nutmeg...I love nutmeg and probably would never think to use it with haddock. After I spread the diced tomatoes on, I sprinked the tarragon and thyme on top of that and baked it. For the sauce I used green onions and added cayenne pepper and left it otherwise spice free. I loved the juice in the dish, I am already thinking of ways to use it in a fish soup. I served it with turnip mashed with butter and seasoned it with sea salt, cracked pepper and just a hint of thyme...plus 1 tsp of maple syrup just for fun. Way Delish

• Worried about some of the reviews of this being bland, I made a few changes. I marinated the haddock in a garlic and herb marinade, then added a minced clove, a splash of white wine and a splash of lemon juice to the onion and spinach saute, and added a clove of garlic, a splash of white wine, a splash of lemon juice, herbs de provence and some red pepper flakes to the sauce. We were very pleased with the outcome.

• Very healthy and easy to make. I didnt make the extra sauce and I didnt miss it. It could use some cheese on top though

• Perfect - and different enough to be impressive. I have made it both with cod and haddock- good either way.

• Didnt love it

• I made this for my husband and I and WOW He and I loved it

• I didnt add the taragon...but something must have gone wrong. NOBODY liked it at all It was THEE worst meal I have ever made

• This was a joy to put together ,my local market was out of haddock ,chose cod. It was fantastic ,Thanks

• I did not care for this recipe. The seasonings do not work with this fish.

• Very good. Could use a little more acid.

• Too salty and too dry :(

• Delicious and so easy. I used fresh spinach because thats what I had in the fridge. Worked just fine.

• Tried this recipe and it was really good Only thing is I felt it needed more spice so I ended up adding Tabasco to it to kick it up. I also added crushed black pepper at the time of adding the other spices. Next time, I will probably add the Tabasco or some other spice when making the sauce. Overall still really good

• Good with any blue hake, talapia too. another sauce to use is milk and dijon mustard.

• Really nice fish and spinach recipe