Baked Haddock with Spinach

This haddock dinner was so yummy, I just had to share it with all of you. It was quite simple to make as well, which is always a plus. Sarah did most of it herself. She is taking over the dinner preparations a couple of times a week. We served this with brown rice.

Haddock

• 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.