POLLOCK OR HADDOCK WITH SPINACH
Provided by Florence Fabricant
Categories dinner, main course
Time 1h
Yield 6 servings
Number Of Ingredients 10
Steps:
- Melt two tablespoons of the butter in a large skillet. Add the onion and saute until soft but not brown. Finely chop spinach and add to skillet, cooking over medium heat until the spinach has wilted and most of the liquid in the pan has evaporated.
- In a separate sauce pan melt the remaining three tablespoons of butter. Add the flour and cook for a minute or two. Add the milk and continue cooking over medium heat, stirring constantly, until the sauce comes to a boil, is thickened and smooth. Remove from heat. Add two-thirds cup of the sauce to the spinach. Add parsley, salt and pepper to taste to the spinach.
- Preheat oven to 350 degrees. Lightly butter a shallow baking pan. Season fish with salt and pepper, arrange in the baking pan and spread the spinach over the fillets.
- Add the cream to the remaining sauce in the saucepan and heat it through. Season with salt and pepper, spread it over the spinach and fish, sprinkle with grated cheese and bake 35 to 40 minutes.
Nutrition Facts : @context http, Calories 337, UnsaturatedFat 6 grams, Carbohydrate 8 grams, Fat 21 grams, Fiber 1 gram, Protein 31 grams, SaturatedFat 13 grams, Sodium 645 milligrams, Sugar 4 grams, TransFat 0 grams
HADDOCK WITH SPINACH AND RICE
This Haddock with Spinach and Rice recipe is a seafood lovers dream! It's wonderfully light and flaky and is super quick to make.
Provided by URVASHI PITRE
Categories Main Courses
Time 14m
Number Of Ingredients 12
Steps:
- Set out the fish on the kitchen counter to defrost and proceed with the steps listed below. By the time you gather all the ingredients and get to to the fish, it should be somewhat defrosted and ready for you.
- Rinse the rice well and drain. Place the rice, water, salt, and oil in the inner liner of the instant pot and stir to mix.
- Cut 4 pieces of aluminum foil large enough to hold and wrap the fish in a pocket. Divide the spinach evenly between the four sheets. Place the fish on top. Drizzle oil, salt and pepper on top of the fish and close each packet. Close up the packets of foil into long rectangles, ensuring the packages will not leak (otherwise your rice is going to taste entirely too fishy).
- Place a steamer rack on top of the rice. Place the aluminum packets of spinach and fish on the steamer rack in one layer.
- Cook for 4 Minutes high pressure.
- Allow it to release pressure naturally for 10 mins and then release all remaining pressure.
- For the Sauce: While the rice and fish cook, mix together the mayonnaise, garlic and lemon juice and let it rest.
- To serve, divide the rice into four bowls. Spoon the spinach and fish from each packet onto the rice, pouring any juice in the package on the rice, and drizzle with the sauce, if using. Or you know, let everyone get their own fish-you've already done the cooking for them!
Nutrition Facts : Calories 418 kcal, Carbohydrate 41 g, Protein 24 g, Fat 17 g, SaturatedFat 2 g, Fiber 2 g, ServingSize 1 serving
HADDOCK BUBBLY BAKE
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly butter a 2 quart casserole dish.
- Arrange fish fillets in the bottom of the prepared casserole dish, and sprinkle with salt and pepper to taste. Layer onion slices over fish. Spread cream of mushroom soup over all, and top with shredded cheese.
- Bake in preheated oven for about 40 minutes, or until bubbly and fish flakes easily with a fork.
Nutrition Facts : Calories 257.6 calories, Carbohydrate 5.4 g, Cholesterol 105.7 mg, Fat 10.3 g, Fiber 0.3 g, Protein 34.2 g, SaturatedFat 4.9 g, Sodium 537.8 mg, Sugar 1.6 g
HADDOCK & SPINACH CHEESE MELT
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
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
ONE-PAN MEDITERRANEAN HADDOCK WITH ARTICHOKE HEARTS AND OLIVES
With bold Mediterranean flavors this One Pan Lemon Garlic Haddock with Artichoke Hearts, tomatoes and olives is the kind of fish dinner that people who don't love fish can enjoy! The fish itself is mild, flavored with a delightful lemon and garlic sauce, and served with artichoke hearts, fresh tomatoes and herbs.
Provided by Suzy Karadsheh
Categories Main Course
Time 20m
Number Of Ingredients 18
Steps:
- In a small bowl, combine the oregano, Aleppo pepper, coriander, and paprika. Stir to mix.
- Pat the fish dry and season with kosher salt and black pepper on both sides, then rub the spice mixture all over the fish. Set aside for now.
- In a large cast iron skillet, heat the olive oil and butter over medium heat. Add the garlic and shallot and cook for 3 to 5 minutes, stirring occasionally until softened (manage your heat so the garlic does not burn)
- Add the white wine, lemon juice, and artichoke hearts and cook for another 5 minutes until the liquid is slightly reduced.
- Add the fish to the skillet and turn the heat down to medium-low. Cover and cook for 4 to 5 minutes, or until the fish is flakey and fully cooked through.
- When the fish is ready, remove it from the heat and finish with the Roma tomato, fresh herbs, and olives. Serve immediately!
Nutrition Facts : Calories 324.8 kcal, Carbohydrate 11.8 g, Protein 25.4 g, SaturatedFat 2.5 g, Cholesterol 77 mg, Sodium 977.6 mg, Fiber 4 g, Sugar 3.1 g, UnsaturatedFat 11.9 g, ServingSize 1 serving
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.
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
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