Baked Haddock With Spinach And Tomatoes Recipes

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BAKED HADDOCK WITH SPINACH AND TOMATOES



Baked Haddock with Spinach and Tomatoes image

Delicious baked haddock with spinach, diced tomatoes, smothered in a rich, tangy tomato sauce.

Provided by Mia

Categories     Seafood     Fish

Time 1h

Yield 6

Number Of Ingredients 12

1 tablespoon butter
1 cup thinly sliced onion
2 (10 ounce) packages chopped frozen spinach, thawed and squeezed dry
¼ teaspoon freshly grated nutmeg
½ teaspoon salt
1 ½ pounds haddock fillets
1 (14.5 ounce) can diced Italian plum tomatoes, juices reserved
½ teaspoon dried thyme
¼ teaspoon dried tarragon
1 tablespoon butter
1 tablespoon minced onion
1 teaspoon cornstarch

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.

Nutrition Facts : Calories 183.4 calories, Carbohydrate 9.2 g, Cholesterol 75.8 mg, Fat 5.4 g, Fiber 3.9 g, Protein 25.8 g, SaturatedFat 2.7 g, Sodium 466 mg, Sugar 3.1 g

BAKED HADDOCK WITH SPINACH AND TOMATOES RECIPE



Baked Haddock with Spinach and Tomatoes Recipe image

A delicious buttery wine baked fish topped with crispy breadcrumbs and sliced tomatoes

Provided by Claudia Lamascolo

Categories     seafood recipes, fish recipes, baked fish recipes, white fish baked recipes

Time 30m

Number Of Ingredients 11

2 pounds of cleaned fish (around 4 IE: haddock, cod, halibut, snook, walleye, flounder seabass)
2 plum tomatoes thinly sliced
1 package fresh (or if you use frozen spinach drained and water squeezed out blotted with paper towels)
5 tablespoons grated cheese
Italian flavored breadcrumbs
1/2 cup white wine
extra virgin olive oil around 1/4 cup divided
2 cloves finely minced garlic
1/2 teaspoon oregano, garlic powder, cayenne pepper, salt, pepper parsley
3 tablespoon butter
freshly squeezed lemon or serve with wedges and freshly chopped Italian parsley

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.

TOMATO BAKED HADDOCK



Tomato Baked Haddock image

This is one of my husband's favorite fish dishes, so I usually prepare this simple recipe at least one per month.-Diana MacDonald, Westville, Nova Scotia

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 4 servings.

Number Of Ingredients 9

1 medium green pepper, chopped
1 small onion, chopped
1 tablespoon butter
1 tablespoon all-purpose flour
1 can (14-1/2 ounces) diced tomatoes, undrained
1 pound haddock fillets
1/2 teaspoon salt
Pepper to taste
1/2 cup shredded part-skim mozzarella cheese

Steps:

  • In a nonstick skillet, saute the green pepper and onion in butter until tender. Stir in the flour until blended. Add tomatoes; cook and stir until thickened, about 3 minutes., Place the fillets, skin side down, in an 11x7-in. baking dish coated with cooking spray. Sprinkle with salt and pepper; top with tomato mixture. Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork. Sprinkle with cheese. Bake 2 minutes longer or until cheese is melted.

Nutrition Facts : Calories 204 calories, Fat 6g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 625mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges

HADDOCK & SPINACH CHEESE MELT



Haddock & spinach cheese melt image

A low-fat, hearty fish supper that uses just five ingredients. Try serving with creamy mashed potatoes

Provided by Good Food team

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 5

200g baby spinach
85g low-fat soft cheese
2 x 140g/5oz pieces skinless haddock
1 large tomato , sliced
2 tbsp grated parmesan

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.

Nutrition Facts : Calories 251 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 36 grams protein, Sodium 1.2 milligram of sodium

BAKED HADDOCK WITH SPINACH



Baked Haddock With Spinach image

Make and share this Baked Haddock With Spinach recipe from Food.com.

Provided by mermaidmagic

Categories     Egg Free

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

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
1 tablespoon butter or 1 tablespoon margarine
1 tablespoon finely chopped onion
1 teaspoon cornstarch

Steps:

  • 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.
  • 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 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!

HADDOCK AND SPINACH BAKE (OR COD)



Haddock and Spinach Bake (Or Cod) image

From a little book from Sainsbury's Recipe Library. Cod could also be used in place of the haddock.

Provided by CulinaryQueen

Categories     < 4 Hours

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 12

500 g fresh spinach, washed
500 g haddock fillets, skinned
2 tablespoons olive oil
1 onion, chopped
2 celery ribs, chopped
1 green pepper, seeded and chopped
350 g tomatoes, skinned and roughly chopped
1 tablespoon tomato puree (paste)
150 ml white wine
5 tablespoons vegetable stock
500 g potatoes, cooked and sliced thin
salt and pepper

Steps:

  • Grease a 9 X 13 baking dish with olive oil and set aside.
  • Place the spinach in a large saucepan with only the water clinging to the leaves after washing. Cover and cook for about 5 minutes, until just wilted. Drain well.
  • Chop the spinach and season with salt and pepper. Spread over the bottom of the oiled baking dish.
  • Cut the haddock into serving pieces and place on the spinach.
  • Preheat oven to 190C/375°F.
  • Heat the oil in a large frying pan, add the onion and celery and fry until softened.
  • Add the green pepper and tomatoes and stir well.
  • Add the tomato puree, wine and stock, bring to the boil, then simmer for 5 minutes. Season with salt and pepper.
  • Pour the vegetables over the fish.
  • Arrange the sliced potatoes on top.
  • Bake for 30 minutes or until the potatoes are golden brown.
  • Serve and enjoy!

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