Spinach Baked Haddock with Tangy Tomato Sauce

    45 minutes

    Haddock or other whitefish is baked with spinach and nutmeg and served with a delicious tangy tomato sauce.

    36 people made this

    Serves: 6 

    • 1 tablespoon butter
    • 1 cup thinly sliced onion
    • 600g chopped frozen spinach, thawed and squeezed dry
    • 1/4 teaspoon freshly grated nutmeg
    • 750g haddock fillets
    • 1 (400g) tin diced Italian tomatoes, juices reserved
    • 1/2 teaspoon dried thyme
    • 1/4 teaspoon dried tarragon
    • 1/2 teaspoon salt
    • 1 tablespoon butter
    • 1 tablespoon minced onion
    • 1 teaspoon cornflour

    Preparation:10min  ›  Cook:35min  ›  Ready in:45min 

    1. Preheat oven to 190 degrees C. Lightly butter a 2 litre casserole or baking dish large enough to hold haddock fillets in a single layer.
    2. Melt 1 tablespoon of the butter in a frypan 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.
    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.
    4. Bake, uncovered, for 20 to 25 minutes or until fish flakes easily with a fork.
    5. While fish is baking, make the sauce. If necessary add enough water to reserved tomato liquid to make 1 cup. In the frypan, 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 cornflour into the remaining 1/4 cup juice, then add to the frypan. Reduce heat and simmer, stirring, until sauce thickens slightly. Pour sauce over baked fillets and serve.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (23)


    Tarragon, nutmeg & thyme - what a brilliant combination !!! Tasting as I worked my way through the directions, I found it a bit bland for out tastes, so I added 2T freshly minced garlic to the onion for last 2 min of sauté, added 1-1/2 T of capers & 1/4 C white wine to sauce, used 28 oz can diced tomato & increased the thyme to 1 tsp & tarragon to 3/4 tsp. Marvelous dish; definitely making again! Thanks for sharing.  -  03 Apr 2010  (Review from Allrecipes USA and Canada)


    Hubby really liked it, I found it a little bland, think I'll add more spice/herbs next time. We enjoyed it on a bed of rice with asparagras and greens beans. Yum!  -  19 Jul 2009  (Review from Allrecipes USA and Canada)


    I made this except i opted out o making the additional tomato sauce and it was really delicious a great way to do fish!  -  09 Sep 2010  (Review from Allrecipes USA and Canada)