Delicious baked haddock with tomatoes and spinach smothered in a rich tangy sauce
Prep Time
45 mins
Dificult
Medium
Servings
6
Ingredients
Instructions
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.
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