Baked Haddock with Spinach and Tomatoes

Baked Haddock with Spinach and Tomatoes, a perfect pescatarian dish that combines tender haddock fillets with a rich, tangy sauce. This Italian-inspired recipe is not only delicious but also gluten-free, making it suitable for various dietary needs. With its fresh spinach and juicy tomatoes, this meal is a nutritious choice packed with omega-3 fatty acids and vitamins.

Ideal for weeknight dinners or special occasions, this dish pairs beautifully with rice or steamed vegetables. Easily accessible through EasyChef Pro, you can add this recipe to your digital cookbook and utilize the shopping list feature for cost-effective ingredient purchases.

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Recipe Collection: Dinner

Serving Size: 6

Cooking Time: 45 minutes

Overview

This delicious baked haddock dish features tender fillets smothered in a rich, tangy sauce with tomatoes and spinach. It's a perfect blend of flavors that makes for a healthy and satisfying meal.

Diet Type

Pescatarian

Allergies

Fish, Dairy

Cuisine

Italian

Ingredients

• 1 Tablespoon (tbsp) butter
• 1 Cup onion, sliced
• 2 10 Ounces (oz) packages frozen spinach, drained
• 0.25 Teaspoon (tsp) nutmeg, grated
• 1.5 Pounds (lb) haddock fillets
• 1 14.5 Ounces (oz) can Italian plum tomatoes, drained
• 0.5 Teaspoon (tsp) thyme, dried
• 0.5 Teaspoon (tsp) salt
• 0.25 Teaspoon (tsp) tarragon, dried

Sauce

• 0.75 Cup water
• 1 Tablespoon (tbsp) butter, melted
• 1 Tablespoon (tbsp) onion, minced
• 1 Teaspoon (tsp) cornstarch

Steps

1. Preheat the oven to 375°F (190°C). Lightly butter a 2-quart casserole or baking dish large enough to hold haddock fillets in a single layer.
2. 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.
3. Arrange haddock fillets in the prepared baking dish. Spoon equal portions of the spinach mixture between fillets. Spoon drained tomatoes around fillets and sprinkle with thyme, salt, and tarragon.
4. Bake, uncovered, in the preheated oven until fish flakes easily with a fork, 20 to 25 minutes.
5. While fish is baking, make the 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 the remaining 1/4 cup tomato juice, then add to the skillet. Reduce heat and simmer, stirring, until sauce thickens slightly.
6. Pour sauce over baked fillets and serve.

Enjoy this flavorful and nutritious dish with your favorite side of rice or vegetables!