Baked Fish With Spinach And Tomatoes Recipes

BAKED HADDOCK WITH SPINACH AND TOMATOES RECIPE

Steps:

• In a large frypan saute fresh or frozen spinach in 2 tablespoons of olive oil.
• Add minced garlic.
• Saute until 2 minutes do not brown.
• In a large pie plate add spinach.
• Put a layer of sliced tomatoes.
• Top with haddock or cod, add more sliced tomatoes.
• Sprinkle generously with bread crumbs all over the top, add all herbs, ending with grated cheese.
• Note: for a spicier fish, sprinkle the top with red pepper flakes to taste after baking.
• Pour wine on the bottom of the pie plate, then dot with butter and drizzle the rest of the olive oil over the bread crumbs.
• Bake around 20 minutes at 425 degrees in a preheated oven until tomatoes are soft, bread crumbs are browned and haddock is done.
• If the breadcrumbs aren't crispy broil them for 2 minutes.
• Garnish with lemon wedges or squeeze some on top.

BAKED HADDOCK WITH SPINACH AND TOMATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly butter a 2-quart casserole or baking dish large enough to hold haddock fillets in a single layer.
• Melt 1 tablespoon of the butter in a skillet over medium heat and cook the onion slices, stirring occasionally, until soft, about 5 minutes. Stir in spinach and nutmeg and cook for about 3 minutes.
• Arrange haddock fillets in baking dish. Spoon equal portions of the spinach mixture between the fillets. Spoon drained tomatoes around fillets and sprinkle with the thyme, tarragon and salt.
• Bake, uncovered, for 20 to 25 minutes or until fish flakes easily with a fork.
• While fish is baking, make the sauce. If necessary add enough water to reserved tomato liquid to make 1 cup. In the skillet, melt the remaining 1 tablespoon butter over medium heat. Stir in the minced onion and cook until soft, about 5 minutes. Add 3/4 cup of the tomato juice to the onions. Bring mixture to a boil. Whisk the cornstarch into the remaining 1/4 cup juice, then add to the skillet. Reduce heat and simmer, stirring, until sauce thickens slightly. Pour sauce over baked fillets and serve.

SPINACH-TOPPED TOMATOES

Steps:

• In a large saucepan, cook spinach according to package directions with bouillon; drain well. Cool slightly; press out excess liquid. , Lightly salt tomato halves; place with cut side down on a paper towel for 15 minutes to absorb excess moisture. , Meanwhile, in a small bowl, combine the spinach, bread crumbs, cheese, onion, butter, egg, garlic, pepper and cayenne pepper. , Place tomato halves, cut side up, in a shallow baking dish. Divide the spinach mixture over tomatoes. Sprinkle with shredded cheese if desired. Bake at 350° for about 15 minutes or until heated through.

AUNT CAROL'S SPINACH AND FISH BAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a bowl, mix the spinach, 1/2 cup Cheddar cheese, about 5 tablespoons dry bread crumbs, and the egg. Spread the mixture into the bottom of a small baking dish. Arrange the cod fillets on top of the spinach mixture, and season with salt and pepper. Top with the remaining Cheddar cheese and bread crumbs.
• Cover, and bake 20 minutes in the preheated oven, or until fish flakes easily with a fork.

TOMATO-BASIL BAKED FISH

Steps:

• In a shallow bowl, combine lemon juice and oil. Add fish fillets; turn to coat. Place in a greased 9-in. pie plate. Sprinkle with half each of the basil, salt and pepper. Arrange tomatoes over top; sprinkle with cheese and remaining seasonings., Cover and bake at 400° until fish flakes easily with a fork, 10-12 minutes.

HADDOCK & SPINACH CHEESE MELT

Steps:

• Heat oven to 200C/180C fan/gas 6. Pile the spinach into a large pan over a medium heat, turning it over and over until wilted. Remove from the heat and drain off the excess liquid.
• Mix spinach with the soft cheese, then place in the bottom of a small baking dish and sit haddock pieces on top. Lay sliced tomatoes on top of the fish and sprinkle with the Parmesan. Bake for 15-20 mins (depending on thickness of the haddock), or until the fish flakes easily.

ROCKFISH AND SPINACH BAKE RECIPE - (3.7/5)

Steps:

• 1.Preheat oven to 400 degrees F (200 degrees C). 2.Layer the spinach in the bottom of a 2 quart baking dish. Lay the rockfish atop the spinach. Scatter the tomatoes around the fish. Pour the broth into the dish. Season the fillet with the dill, garlic powder, lemon pepper, onion powder, salt, and pepper. Place the lemon, onion, and butter on the rockfish. Cover the entire dish with aluminum foil. 3.Bake in preheated oven until the fish flakes easily, 20 to 25 minutes.

ONE-PAN ROASTED FISH WITH CHERRY TOMATOES

Steps:

• Heat the oven to 400 degrees. Place the tomatoes, shallots and garlic in a 9-by-13-inch nonreactive baking dish. In a small bowl, whisk together the olive oil, vinegar, honey, salt and pepper. Pour over the tomatoes and toss to combine. Roast until the tomatoes have collapsed and the shallots are translucent, about 15 minutes.
• While the tomatoes roast, pat the fish dry with paper towels, brush all over with olive oil, and season generously with salt and pepper.
• Toss the tomatoes, move them to the sides of the dish and place the fish fillets, evenly spaced, in the center. Roast until the fish is cooked through and flakes easily with a fork, 10 to 12 minutes.
• Sprinkle the entire dish with the lemon zest, basil and mint. Serve the fish with the tomatoes, spooning any remaining juices on top.

BAKED FISH WITH SPINACH AND TOMATOES

Steps:

• Preheat oven to 375 degrees.
• Rinse spinach and place at the bottom of a glass baking dish.
• Season fish fillets with freshly ground black pepper. Lay fish on top of spinach.
• Pour canned tomatoes on top and sprinkle with cheese.
• Bake for 15-18 minutes.

BAKED HALIBUT WITH ORZO, SPINACH, AND CHERRY TOMATOES

Steps:

• Preheat oven to 425°F. Whisk 2 tablespoons oil and lemon juice in bowl; season dressing with salt and pepper. Place halibut on rimmed baking sheet; sprinkle with salt and pepper. Drizzle with some of dressing. Bake until just opaque in center, about 12 minutes.
• Meanwhile, cook pasta in large saucepan of boiling salted water until tender but still firm to bite; drain. Add 2 tablespoons oil and garlic to same saucepan; sauté over medium heat 1 minute. Add drained pasta, spinach, and tomatoes; stir to coat. Season with salt and pepper. Remove from heat. Cover; let stand 1 minute (spinach will wilt). Divide pasta between 2 plates. Top with halibut and remaining dressing.

PAN-BAKED LEMON SOLE WITH SPINACH, OLIVES, AND TOMATOES

Steps:

• Make sauce:
• Cook garlic in 2 tablespoons oil in a 2-quart flameproof gratin dish over moderate heat (on stovetop), stirring until softened (but with no change in color), 1 to 2 minutes. Add wine and boil until reduced by half, about 3 minutes. Add tomatoes with juice, breaking them up with a spoon, and gently simmer, stirring occasionally, until thickened, about 20 minutes. Add sea salt and pepper to taste and remove from heat.
• Prepare fish while sauce simmers:
• Preheat oven to 400°F.
• Pulse olives, basil, and anchovy to a coarse paste in a food processor (or finely chop with a knife). Add 2 tablespoons oil and pulse to combine.
• Lay fish fillets, skinned sides down, on a work surface and season with pepper. Divide olive paste among fillets and spread evenly. Beginning at narrow end, roll up each fillet.
• Bake fish:
• Arrange fish rolls, seam sides down, on tomato sauce in gratin dish. Drizzle with remaining tablespoon oil and bake, uncovered, in middle of oven, until fish is just cooked through, about 15 minutes.
• Transfer fish to 4 heated plates. Heat tomato sauce in gratin dish over moderate heat (on stovetop), then add spinach and cook, stirring, until wilted, about 1 minute. Spoon sauce with spinach alongside fish.

BAKED FISH WITH SPINACH

Steps:

• Preheat oven to 375 degrees.
• Melt 1/4 cup of the butter in a large frying pan over medium-high heat.
• Add mushrooms and saute until limp.
• Add onion, dill, bread crumbs, salt, and pepper. Stir until thoroughly mixed.
• Add thawed and drained spinach, mix but do not cook spinach.
• Spray shallow round cake pan with cooking spray (or a similar pan with low sides).
• Spread spinach mixture over bottom.
• Arrange fish on top of spinach.
• Melt remaining butter and add lemon juice.
• Brush fish with lemon butter and bake, uncovered, basting several times with more lemon butter until fish flakes when prodded in the thickest portion with a fork. Cooking time is approximately 10 minutes per inch of fish thickness.
• Remove from oven and pour any remaining lemon butter over fish.
• Serve immediately.

BAKED COD WITH TOMATOES & SPINACH

Steps:

• Heat oven to 375°F.
• Place fish in 13x9-inch baking dish sprayed with cooking spray.
• Combine remaining ingredients; spoon over fish.
• Bake 20 to 25 min. or until fish flakes easily with fork.