Baked Haddock with Spinach and Tomatoes

Name: Baked Haddock with Spinach and Tomatoes
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 1 Tbsp butter; 15 diced Italian plum tomatoes, juices reserved; 1 teaspoon cornstarch; 0 teaspoons dried tarragon; 1 teaspoons dried thyme; 680 grams haddock fillets; 0 teaspoons freshly grated nutmeg; 237 milliliters thinly sliced onion; 1 Tbsp minced onion; 1 teaspoons salt; 567 grams packages chopped frozen spinach, thawed and squeezed dry

Baked Haddock with Spinach and Tomatoes might be a good recipe to expand your main course recipe box. One portion of this dish contains around 24g of protein, 5g of fat, and a total of 179 calories. This recipe covers 38% of your daily requirements of vitamins and minerals. This recipe serves 6. It is a good option if you're following a gluten free and pescatarian diet. From preparation to the plate, this recipe takes approximately 1 hour. If you have canned tomatoes, haddock fillets, cornstarch, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

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.

Ingredients you will need

Haddock Fillets

Butter

Equipment you will use

Baking Pan

Oven

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.

Ingredients you will need

Spinach

Butter

Nutmeg

Onion

Equipment you will use

Frying Pan

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.

Ingredients you will need

Haddock Fillets

Tarragon

Tomato

Spinach

Thyme

Salt

Equipment you will use

Baking Pan

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

Ingredients you will need

Fish

Equipment you will use

Oven

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.

Ingredients you will need

Butter

Tomato

Onion

Sauce

Water

Fish

Equipment you will use

Frying Pan

Add 3/4 cup of the tomato juice to the onions. Bring mixture to a boil.

Ingredients you will need

Tomato Juice

Onion

Whisk the cornstarch into the remaining 1/4 cup juice, then add to the skillet. Reduce heat and simmer, stirring, until sauce thickens slightly.

Ingredients you will need

Corn Starch

Juice

Sauce

Equipment you will use

Frying Pan

Whisk

Pour sauce over baked fillets and serve.

Ingredients you will need

Sauce

Equipment

Ingredients

Servings:

1Tbsp

butter 15

diced Italian plum tomatoes, juices reserved 1teaspoon

cornstarch 0teaspoons

dried tarragon 1teaspoons

dried thyme 680grams

haddock fillets 0teaspoons

freshly grated nutmeg 237milliliters

thinly sliced onion 1Tbsp

minced onion 1teaspoons

salt 567grams

packages chopped frozen spinach, thawed and squeezed dry

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Haddock works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try St. Michael-Eppan Anger Pinot Grigio. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 23 dollars per bottle.