Baked Haddock With Spinach |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is a recipe I found online. Ingredients:
3 cups frozen chopped spinach (about 2 packages 10 ounces each) |
2 teaspoons salt |
1 tablespoon butter or 1 tablespoon margarine |
1 cup sliced onion |
1/4 teaspoon nutmeg, freshly grated if possible |
1 1/2 lbs haddock fillets |
1 (14 1/2 ounce) can diced tomatoes, undrained |
1/2 teaspoon dried leaf thyme |
1/4 teaspoon dried tarragon leaves |
1 tablespoon butter or 1 tablespoon margarine |
1 tablespoon finely chopped onion |
1 teaspoon cornstarch |
Directions:
1. Cook frozen spinach in a small amount of boiling water with 1 teaspoon salt, for about 5 minutes.
2. Drain well, squeezing out excess water.
3. In a medium skillet, melt butter or margarine over medium low heat.
4. Add onions and sauté for about 5 minutes, or until onions are tender.
5. Add spinach and nutmeg; cook for 3 minutes, stirring frequently.
6. In a shallow, lightly buttered 2-quart casserole, arrange fish fillets in a single layer.
7. Place a spoonfuls of spinach between haddock fillets.
8. Place tomatoes around haddock fillets; sprinkle with herbs and remaining 1 teaspoon salt.
9. Bake, uncovered, at 375° for 20 to 25 minutes.
10. Fish should flake easily with a fork when done.
11. In a small saucepan, melt 1 tablespoon butter or margarine.
12. Saute 1 tablespoon finely chopped onion until tender.
13. Add 3/4 cup reserved tomato juice and bring to a boil.
14. Stir cornstarch into remaining 1/4 cup tomato juice then stir into boiling mixture.
15. Continue cooking and stirring until mixture returns to a boil.
16. Pour sauce over haddock fillets.
17. Serve and enjoy!
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