- 3 cups frozen chopped spinach, about 2 packages
- 1 tsp salt
- 1 Tbsp butter
- 1 cup sliced onion
- 1/4 tsp nutmeg
- 1 1/2lbs haddock fillets
- 1 can diced tomatoes, undrained
- 1/2 tsp dried leaf thyme
- 1/4 tsp dried tarragon
Sauce
- 1 Tbsp butter
- 1 Tbsp finely chopped onion
- 1 tsp cornstarch
Cook frozen spinach in a small amount of water with a dash of salt. Drain well, squeezing out excess water.
In a medium skillet, melt butter. Saute onions for about 5 minutes. Add spinach and nutmeg and cook for 3 minutes, stirring frequently.
Butter a shallow baking dish. Arrange haddock fillets in a single layer. Place spoonfuls of the spinach mixture around haddock.
Drain tomatoes reserving juice. Place tomatoes around haddock. Sprinkle with herbs and salt. Bake uncovered in a 375 degree oven for 20 to 25 minutes.
Meanwhile, add water, if necessary, to tomato juice to make 1 cup. Melt butter in small saucepan. Saute chopped onion until tender. Add 3/4 cup of the reserved tomato juice and bring to a boil. Stir cornstarch into remaining 1/4 cup juice. Stir into boiling mixture. Continue cooking and stirring until the sauce returns to a boil. Pour over haddock fillets.
This looks so yummy! I am going to have to raid your house some night when you make this again because Pat and the kids would NOT eat it (maybe Emmy) I love haddock and spinach so it seems like a great dish to me!!
ReplyDeleteok that looks sooooo good.
ReplyDeleteThis looks so good! I'm a devout menu planner, but after a very busy week last week/weekend I had no desire to menu plan. No, I'm frantically searching for meals! :) This works perfectly, I have all that on hand. :)
ReplyDelete