Baked Haddock with Spinach and Tomatoes

Ingredients

  • 1 teaspoon cornstarch
  • 1 tablespoon minced onion
  • 1 tablespoon butter
  • ¼ teaspoon dried tarragon
  • ½ teaspoon dried thyme
  • 1 (14.5 ounce) can diced Italian plum tomatoes, juices reserved
  • 1 ½ pounds haddock fillets
  • + 5 more ingredients
    • ½ teaspoon salt
    • ¼ teaspoon freshly grated nutmeg
    • 2 (10 ounce) packages chopped frozen spinach, thawed and squeezed dry
    • 1 cup thinly sliced onion
    • 1 tablespoon butter

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. 2. Melt 1 tablespoon of the butter in a skillet over medium heat and cook the onion slices, stirring occasionally, until soft, about 5 minut...

View full recipe at SpringPad

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