baked haddock with spinach and tomatoes

Ingredients

• Servings: 6
• 1 tablespoon butter
• 1 cup thinly sliced onion
• 2 (10 ounce) packages chopped frozen spinach, thawed and squeezed dry
• 1/4 teaspoon freshly grated nutmeg
• 1/2 teaspoon salt
• 1 1/2 pounds haddock fillets
• 1 (14.5 ounce) can diced italian plum tomatoes, juices reserved
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried tarragon
• 1 tablespoon butter
• 1 tablespoon minced onion
• 1 teaspoon cornstarch

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 1 hr


• preheat 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 1 tablespoon of the butter in a skillet over medium heat and cook the onion slices, stirring occasionally, until soft, about 5 minutes. stir in spinach and nutmeg and cook for about 3 minutes.
• arrange haddock fillets in baking dish. spoon equal portions of the spinach mixture between the fillets. spoon drained tomatoes around fillets and sprinkle with the thyme, tarragon and salt.
• bake, uncovered, for 20 to 25 minutes or until fish flakes easily with a fork.
• while fish is baking, make the sauce. if necessary add enough water to reserved tomato liquid to make 1 cup. in the skillet, melt the remaining 1 tablespoon butter over medium heat. stir in the minced onion and cook until soft, about 5 minutes. add 3/4 cup of the tomato juice to the onions. bring mixture to a boil. whisk the cornstarch into the remaining 1/4 cup juice, then add to the skillet. reduce heat and simmer, stirring, until sauce thickens slightly. pour sauce over baked fillets and serve.