Linguine With Smoked Haddock Tomatoes And Spinach Recipes

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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 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

LINGUINE WITH FRESH TOMATOES



Linguine with Fresh Tomatoes image

This garlic and basil linguine is a perfect way to use up your late-summer tomato harvest. It makes a great light supper when paired with a salad, or you can make it heartier with some chopped chicken. -Susan Jones, Downers Grove, Illinois

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 9

8 ounces uncooked linguine
3 medium tomatoes, chopped
6 green onions, sliced
1/2 cup grated Parmesan cheese
1/4 cup minced fresh basil or 4 teaspoons dried basil
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons butter

Steps:

  • Cook linguine according to package directions. Meanwhile, place all remaining ingredients except butter in a large bowl., Drain linguine; toss with butter. Add to tomato mixture and toss to combine.

Nutrition Facts : Calories 233 calories, Fat 9g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 567mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 3g fiber), Protein 8g protein.

SPINACH TOMATO LINGUINE



Spinach Tomato Linguine image

Chock-full of garden freshness, this colorful toss makes an excellent side dish or meatless entree. "Sometime I substitute penne pasta and add cooked chicken for a heartier main meal," says Rosemary Averkamp of Genoa, Wisconsin. "Using garlic-flavored feta cheese is a great touch."

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8

8 ounces uncooked linguine
3 cups chopped seeded plum tomatoes
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 cup chopped green onions
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon garlic salt
4 ounces crumbled feta cheese

Steps:

  • Cook linguine according to package directions. Meanwhile, in a large nonstick skillet, saute the tomatoes, spinach and onions in oil until tomatoes are softened. Sprinkle with salt and garlic salt. Reduce heat. Stir in the cheese; until heated through., Drain linguine; transfer to a serving bowl. Add tomato mixture; toss to coat.

Nutrition Facts : Calories 357 calories, Fat 11g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 646mg sodium, Carbohydrate 52g carbohydrate (0 sugars, Fiber 6g fiber), Protein 15g protein. Diabetic Exchanges

LINGUINE WITH SMOKED HADDOCK, TOMATOES AND SPINACH



Linguine With Smoked Haddock, Tomatoes and Spinach image

Make and share this Linguine With Smoked Haddock, Tomatoes and Spinach recipe from Food.com.

Provided by cakeinmyface

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

300 g dry linguine
650 g smoked haddock
300 ml low-fat creme fraiche
250 g cherry tomatoes (halved)
1 lemon, zest of
3 tablespoons small capers (rinsed)
200 g Baby Spinach

Steps:

  • heat pan of salted boiling water and cook pasta according to the pack instructions
  • menawhile place the haddock in a deep sided frying pan over a medium heat and spoon over the creme fraiche. Turn the haddock in the creme fraiche a couple of times.
  • gently bring creme fraiche to simmering point, cover and simmer for 5-6 minutes or until haddock is just cooked through.
  • transfer haddock to a plate and with a fish slice and then remove skin and break fish into large chunks.
  • when pasta is cooked drain and reserve 4-5 tablespoons of cooking water.
  • return pasta to pan, add creme frasiche strained through a seive, the reserved cooking water, lemon zest, capers and spinach toss over a low heat until the spinach has begun to wilt, add the flaked haddock season with ground pepper and heat for a minute or two before serving in bowls.

Nutrition Facts : Calories 486, Fat 3.6, SaturatedFat 0.6, Cholesterol 125.1, Sodium 1477.5, Carbohydrate 65.2, Fiber 10.7, Sugar 2.7, Protein 49

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.

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