Baked Haddock with Spinach and Tomatoes Popular Recipes

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Baked Haddock with Spinach and Tomatoes

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

Ingredients :

1 tablespoon butter
1 cup thinly sliced onion
2 (10 ounce) packages chopped frozen spinach, thawed and squeezed dry
1/four teaspoon freshly grated nutmeg
1/2 teaspoon salt
1 half of pounds haddock fillets
1 (14.Five ounce) can diced Italian plum tomatoes, juices reserved
half teaspoon dried thyme
1/4 teaspoon dried tarragon
1 tablespoon butter
1 tablespoon minced onion
1 teaspoon cornstarch

Instructions :

Prep : 10M	Cook : 6M	Ready in : 1H

Preheat oven to 375 degrees F (190 stages C). Lightly butter a 2-quart casserole or baking dish big sufficient to keep haddock fillets in a single layer.
Melt 1 tablespoon of the butter in a skillet over medium heat and cook dinner the onion slices, stirring once in a while, till tender, approximately 5 minutes. Stir in spinach and nutmeg and cook dinner for approximately three mins.
Arrange haddock fillets in baking dish. Spoon same portions of the spinach combination among the fillets. Spoon drained tomatoes round fillets and sprinkle with the thyme, tarragon and salt.
Bake, uncovered, for 20 to 25 minutes or until fish flakes effortlessly with a fork.
While fish is baking, make the sauce. If important upload sufficient water to reserved tomato liquid to make 1 cup. In the skillet, soften the ultimate 1 tablespoon butter over medium warmth. Stir inside the minced onion and prepare dinner until soft, about five minutes. Add 3/4 cup of the tomato juice to the onions. Bring mixture to a boil. Whisk the cornstarch into the final 1/4 cup juice, then add to the skillet. Reduce warmth and simmer, stirring, until sauce thickens slightly. Pour sauce over baked fillets and serve.

Notes :

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