How to Make Baked Haddock with Spinach and Tomatoes - A Step-by-Step Guide

Looking for a delicious and healthy seafood dish that's easy to make and bursting with flavor? Look no further than this recipe for Baked Haddock with Spinach and Tomatoes. Baked haddock is a versatile and mild-flavored fish that pairs perfectly with the bright, tangy flavors of spinach and tomatoes. This dish is not only a feast for the taste buds, but it's also a great source of protein, vitamins, and minerals.

One of the best things about this recipe is that it requires very few in...

Read more

Ingredients

  • 1 tablespoon butter
  • 1 cup thinly sliced onion
  • 2 (10 ounce) packages chopped frozen spinach, thawed and squeezed dry
  • ¼ teaspoon freshly grated nutmeg
  • 1 ½ pounds haddock fillets
  • 1 (14.5 ounce) can diced Italian plum tomatoes, juices reserved
  • ½ teaspoon dried thyme
  • ½ teaspoon salt
  • ¼ teaspoon dried tarragon
  • ¾ cup water, or as needed
  • 1 tablespoon butter
  • 1 tablespoon minced onion
  • 1 teaspoon cornstarch

Information

  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Total Time: 45 mins
  • Servings: 6

  • 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.
  • 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.
  • 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.
  • Bake, uncovered, in the preheated oven until fish flakes easily with a fork, 20 to 25 minutes.
  • 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.
  • Pour sauce over baked fillets and serve.
  • Nutrition

    183 cal.

    • Total Fat: 5g
    • Saturated Fat: 3g
    • Cholesterol: 76mg
    • Sodium: 466mg
    • Total Carbohydrate: 9g
    • Dietary Fiber: 4g
    • Total Sugars: 3g
    • Protein: 26g
    • Vitamin C: 13mg
    • Calcium: 190mg
    • Iron: 4mg
    • Potassium: 844mg