Simple Cuisine Menu Baked Haddock with Spinach and Tomatoes :: You Have To Try

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Baked Haddock with Spinach and Tomatoes

"Delicious baked haddock with spinach, diced tomatoes, smothered in a rich, tangy tomato sauce."

Ingredients :

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
half of teaspoon salt
1 half pounds haddock fillets
1 (14.Five 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

Instructions :

Prep : 10M	Cook : 6M	Ready in : 1H

Preheat oven to 375 degrees F (one hundred ninety levels C). Lightly butter a 2-quart casserole or baking dish huge enough to hold haddock fillets in a single layer.
Melt 1 tablespoon of the butter in a skillet over medium heat and cook dinner the onion slices, stirring once in a while, till soft, approximately five mins. Stir in spinach and nutmeg and cook for approximately 3 minutes.
Arrange haddock fillets in baking dish. Spoon identical quantities of the spinach mixture among the fillets. Spoon tired tomatoes round fillets and sprinkle with the thyme, tarragon and salt.
Bake, exposed, for 20 to twenty-five minutes or until fish flakes without difficulty with a fork.
While fish is baking, make the sauce. If essential upload sufficient water to reserved tomato liquid to make 1 cup. In the skillet, melt the closing 1 tablespoon butter over medium warmness. Stir within the minced onion and cook dinner until tender, approximately five minutes. Add 3/4 cup of the tomato juice to the onions. Bring mixture to a boil. Whisk the cornstarch into the final 1/4 cup juice, then upload to the skillet. Reduce warmness and simmer, stirring, till sauce thickens barely. Pour sauce over baked fillets and serve.

Notes :

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