Oven-Roasted Haddock with Spinach and Tomato

Name: Oven-Roasted Haddock with Spinach and Tomato
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 servings
Cuisine: International
Ingredients: 1 tbsp Butter; 20 oz Chopped Spinach; 1 tsp Cornstarch; 1 tbsp Diced Onion; 14.5 oz Diced Tomatoes; 0.25 tsp Dried Tarragon; 0.5 tsp Dried Thyme; 0.25 tsp Ground Nutmeg; 1.5 lb Haddock; 0.5 tsp Salt; 0.75 cup Water; 1 cup Yellow Onion

Dinner 🍽️Lunch 🥪 High-Protein 💪Low-Carb Low-Sodium Heart-Healthy ❤️Gluten-Free Halal 🕌Pescatarian 🐟

Oven-Roasted Haddock with Spinach and Tomato layers flaky white fish over tender spinach with sweet onions, then bathes it in a light, herbed tomato sauce brightened with a touch of nutmeg. The result is clean, balanced flavors with gentle warmth from thyme and tarragon, perfect for a weeknight dinner or a relaxed weekend meal. Serve with crusty bread or rice to catch the silky pan sauce.

Prep10 mins
Cook35 mins
Serves6
DifficultyMedium

1

Preheat the oven to 375 degrees F (190 degrees C). Lightly butter a 2-quart casserole or a baking dish large enough to hold the haddock fillets in a single layer.
2

Melt the butter in a skillet over medium heat. Cook and stir the onion in the hot butter until softened, about 5 minutes. Stir in the spinach and nutmeg; cook, stirring occasionally, for about 3 minutes.
3

Arrange the haddock fillets in the prepared baking dish. Spoon equal portions of the spinach mixture between the fillets. Spoon the drained tomatoes around the fillets and sprinkle with thyme, salt, and tarragon.
4

Bake, uncovered, in the preheated oven until the fish flakes easily with a fork, 20 to 25 minutes.
5

While the fish is baking, make the sauce: Add enough water to the reserved tomato juices to make 1 cup; set aside. Melt the butter in the skillet over medium heat. Stir in the onion and cook until softened, about 5 minutes. Pour 3/4 cup of the tomato juice into the skillet; bring to a boil. Whisk the cornstarch into the remaining 1/4 cup tomato juice, then add it to the skillet. Reduce the heat and simmer, stirring, until the sauce thickens slightly.
6

Pour the sauce over the baked fillets and serve.