Baked Haddock With Spinach
- 3 cups frozen chopped spinach (about 2 packages 10 ounces each)
- 2 teaspoons salt
- 1 tablespoon butter or 1 tablespoon margarine
- 1 cup sliced onion
- 1/4 teaspoon nutmeg, freshly grated if possible
- 1 1/2 lbs haddock fillets
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 1/2 teaspoon dried leaf thyme
- 1/4 teaspoon dried tarragon leaves
- Sauce
- 1 tablespoon butter or 1 tablespoon margarine
- 1 tablespoon finely chopped onion
- 1 teaspoon cornstarch
- Cook frozen spinach in a small amount of boiling water with 1 teaspoon salt, for about 5 minutes.
- Drain well, squeezing out excess water.
- In a medium skillet, melt butter or margarine over medium low heat.
- Add onions and saute for about 5 minutes, or until onions are tender.
- Add spinach and nutmeg; cook for 3 minutes, stirring frequently.
- In a shallow, lightly buttered 2-quart casserole, arrange fish fillets in a single layer.
- Place a spoonfuls of spinach between haddock fillets.
- Place tomatoes around haddock fillets; sprinkle with herbs and remaining 1 teaspoon salt.
- Bake, uncovered, at 375u0b0 for 20 to 25 minutes.
- Fish should flake easily with a fork when done.
- In a small saucepan, melt 1 tablespoon butter or margarine.
- Saute 1 tablespoon finely chopped onion until tender.
- Add 3/4 cup reserved tomato juice and bring to a boil.
- Stir cornstarch into remaining 1/4 cup tomato juice then stir into boiling mixture.
- Continue cooking and stirring until mixture returns to a boil.
- Pour sauce over haddock fillets.
- Serve and enjoy!
spinach, salt, butter, onion, nutmeg, haddock, tomatoes, dried leaf thyme, tarragon, sauce, butter, onion, cornstarch
Taken from www.food.com/recipe/baked-haddock-with-spinach-111877 (may not work)