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Baked Haddock With Spinach

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Ingredients Nutrition


  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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