Baked Haddock with Spinach and Tomatoes

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

Step: 1

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.

Step: 2

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.

Step: 3

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.

Step: 4

Bake, uncovered, for 20 to 25 minutes or until fish flakes easily with a fork.

Step: 5

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.

Per Serving: 183 calories; protein 25.8g; carbohydrates 9.2g; fat 5.4g; cholesterol 75.8mg; sodium 466mg.

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