Baked Haddock with Spinach and Tomatoes

Ingredients

Contains: milk, wheat, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 tablespoon butter
• 1 cup thinly sliced onion
• 2 (10 ounce) packages chopped frozen spinach, thawed and squeezed dry
• 1/4 teaspoon freshly grated nutmeg
• 1/2 teaspoon salt
• 1 1/2 pounds haddock fillets
• 1 (14.5 ounce) can diced Italian plum tomatoes, juices reserved
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried tarragon
• 1 tablespoon butter
• 1 tablespoon minced onion
• 1 teaspoon cornstarch

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 375°F (190°C). Melt 1 tablespoon butter in a large skillet over medium heat, add the thinly sliced onion, and cook about 5 minutes until soft.

2. Stir in the squeezed-dry spinach, nutmeg and 1/2 teaspoon salt, and cook 3 minutes until hot. Spread the spinach mixture evenly in a baking dish.

3. In a small saucepan, melt the second 1 tablespoon butter over medium heat. Add the minced onion and cook 2 minutes until soft.

4. Whisk the cornstarch into the reserved tomato juices until smooth, then add to the saucepan with the diced tomatoes, dried thyme and dried tarragon. Simmer 3 to 4 minutes until slightly thickened.

5. Arrange the haddock fillets over the spinach in the baking dish and pour the tomato sauce over the fish.

6. Bake 20 minutes, or until the thickest part of the fish reaches 145°F (63°C) and the flesh is opaque and flakes easily. Serve hot.