(Cook Time: 35 minutes
Ingredients:
- 3 cups frozen chopped spinach, about 2 packages (10 ounces each)
- 2 teaspoons salt
- 1 tablespoon butter or margarine
- 1 cup sliced onion
- 1/4 teaspoon nutmeg, freshly grated if possible
- 1 1/2 pounds haddock fillets
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1/2 teaspoon dried leaf thyme
- 1/4 teaspoon dried tarragon leaves
- .
- Sauce:
- 1 tablespoon butter or margarine
- 1 tablespoon finely chopped onion
- 1 teaspoon cornstarch
Preparation:
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 sauté 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.
Drain tomatoes; reserve juice, adding a little water, if necessary, to measure 1 cup. Place tomatoes around haddock fillets; sprinkle with herbs and remaining 1 teaspoon salt. Bake, uncovered, at 375° 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 the boil. Stir cornstarch into remaining 1/4 cup tomato juice; stir into boiling mixture. Continue cooking and stirring until mixture returns to a boil. Pour sauce over haddock fillets.
Baked haddock recipe serves 4 to 6.
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