Baked Haddock With Spinach

"This is a recipe I found online."
 
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Ready In:
50mins
Ingredients:
12
Serves:
4
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ingredients

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directions

  • Cook frozen spinach in a small amount of boiling water with 1 teaspoon salt, for about 5 minutes.
  • Drain well, squeezing out excess water.
  • In a medium skillet, melt butter or margarine over medium low heat.
  • Add onions and sauté for about 5 minutes, or until onions are tender.
  • Add spinach and nutmeg; cook for 3 minutes, stirring frequently.
  • In a shallow, lightly buttered 2-quart casserole, arrange fish fillets in a single layer.
  • Place a spoonfuls of spinach between haddock fillets.
  • Place tomatoes around haddock fillets; sprinkle with herbs and remaining 1 teaspoon salt.
  • Bake, uncovered, at 375° for 20 to 25 minutes.
  • Fish should flake easily with a fork when done.
  • In a small saucepan, melt 1 tablespoon butter or margarine.
  • Saute 1 tablespoon finely chopped onion until tender.
  • Add 3/4 cup reserved tomato juice and bring to a boil.
  • Stir cornstarch into remaining 1/4 cup tomato juice then stir into boiling mixture.
  • Continue cooking and stirring until mixture returns to a boil.
  • Pour sauce over haddock fillets.
  • Serve and enjoy!

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Reviews

  1. I've made this a few times now we really like it. Like the other reviewer I substituted a few things each time. I don't care for tarragon or thyme. I used basil and garlic instead. I also diced the onions the second time because the first time I made it I just sliced them as directed and didn't care for it that way. This recipe is easy, good for you and YUMMAY! What more could you ask for?
     
  2. This made for a nice dinner last night. I substituted garlic for the onions and basil for the tarragon - just a preference. It wasn't clear whether to sprinkle the herbs and salt over just the tomatoes or over the entire dish so I did so over everything. Recipe was also confusing as to where the tomato juice comes from (the can of tomatoes?) As written, this may not be clear enough for an inexperienced cook. Thanks for posting.
     
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Tweaks

  1. This made for a nice dinner last night. I substituted garlic for the onions and basil for the tarragon - just a preference. It wasn't clear whether to sprinkle the herbs and salt over just the tomatoes or over the entire dish so I did so over everything. Recipe was also confusing as to where the tomato juice comes from (the can of tomatoes?) As written, this may not be clear enough for an inexperienced cook. Thanks for posting.
     

RECIPE SUBMITTED BY

I was born and raised in Boston and continue to live here still. I met my hubby in 1986 and we've been together ever since. We have two children and my family is my passion. Pet peeves? Rudeness, laziness, greed, hatred, and bad manners of any kind. And for some reason, I can't stand listening to someone whistle!
 
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