About this recipe:This is a well-flavoured fish supper that everyone will enjoy. Haddock is baked with spinach, tomatoes and herbs, then served with a tomato sauce.
115g thinly sliced onion
575g frozen chopped spinach, thawed and squeezed dry
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon salt
675g fillets haddock
1 (400g) tin chopped tomatoes, juice reserved
1/2 teaspoon dried thyme
1/4 teaspoon dried tarragon
1 tablespoon finely chopped onion
1 teaspoon cornflour
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Method Prep:10min › Cook:35min › Ready in:45min
Preheat oven to 190 C / Gas 5. Lightly butter a 2-litre casserole or baking dish large enough to hold haddock fillets in a single layer.
Melt 15g butter in a frying pan 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 250ml. In the frying pan, melt the remaining butter over medium heat. Stir in the onion and cook until soft, about 5 minutes. Add 175ml the tomato juice to the onions. Bring mixture to the boil. Whisk the cornflour into the remaining juice, then add to the frying pan. Reduce heat and simmer, stirring, until sauce thickens slightly. Pour sauce over baked fillets and serve.