Best 5 Baked Haddock With Spinach Recipes

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Baked haddock with spinach is a classic dish that is both delicious and nutritious. Haddock is a mild-flavored white fish that is high in protein and low in fat. Spinach is a leafy green vegetable that is packed with vitamins and minerals. When these two ingredients are combined, they create a dish that is both satisfying and good for you.

This recipe baked the haddock in a creamy sauce made with spinach, Parmesan cheese, and bread crumbs. The result is a flaky, moist fish that is coated in a rich and flavorful sauce. For a healthier option, the recipe also includes a baked haddock with spinach recipe that is made without the cream sauce.

In addition to the main recipe, this article also includes recipes for a variety of side dishes that would pair well with baked haddock with spinach. These side dishes include roasted vegetables, mashed potatoes, and a simple green salad. With so many delicious options to choose from, you're sure to find the perfect meal to enjoy.

Check out the recipes below so you can choose the best recipe for yourself!

BAKED HADDOCK WITH SPINACH AND TOMATOES



Baked Haddock with Spinach and Tomatoes image

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

Provided by Mia

Categories     Seafood     Fish

Time 1h

Yield 6

Number Of Ingredients 12

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

Steps:

  • 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.
  • 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.
  • 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 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.

Nutrition Facts : Calories 183.4 calories, Carbohydrate 9.2 g, Cholesterol 75.8 mg, Fat 5.4 g, Fiber 3.9 g, Protein 25.8 g, SaturatedFat 2.7 g, Sodium 466 mg, Sugar 3.1 g

BAKED HADDOCK WITH SPINACH



Baked Haddock With Spinach image

Make and share this Baked Haddock With Spinach recipe from Food.com.

Provided by mermaidmagic

Categories     Egg Free

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

3 cups frozen chopped spinach (about 2 packages 10 ounces each)
2 teaspoons salt
1 tablespoon butter or 1 tablespoon margarine
1 cup sliced onion
1/4 teaspoon nutmeg, freshly grated if possible
1 1/2 lbs haddock fillets
1 (14 1/2 ounce) can diced tomatoes, undrained
1/2 teaspoon dried leaf thyme
1/4 teaspoon dried tarragon leaves
1 tablespoon butter or 1 tablespoon margarine
1 tablespoon finely chopped onion
1 teaspoon cornstarch

Steps:

  • Cook frozen spinach in a small amount of boiling water with 1 teaspoon salt, for about 5 minutes.
  • Drain well, squeezing out excess water.
  • In a medium skillet, melt butter or margarine over medium low heat.
  • Add onions and sauté for about 5 minutes, or until onions are tender.
  • Add spinach and nutmeg; cook for 3 minutes, stirring frequently.
  • In a shallow, lightly buttered 2-quart casserole, arrange fish fillets in a single layer.
  • Place a spoonfuls of spinach between haddock fillets.
  • Place tomatoes around haddock fillets; sprinkle with herbs and remaining 1 teaspoon salt.
  • Bake, uncovered, at 375° for 20 to 25 minutes.
  • Fish should flake easily with a fork when done.
  • In a small saucepan, melt 1 tablespoon butter or margarine.
  • Saute 1 tablespoon finely chopped onion until tender.
  • Add 3/4 cup reserved tomato juice and bring to a boil.
  • Stir cornstarch into remaining 1/4 cup tomato juice then stir into boiling mixture.
  • Continue cooking and stirring until mixture returns to a boil.
  • Pour sauce over haddock fillets.
  • Serve and enjoy!

POLLOCK OR HADDOCK WITH SPINACH



Pollock or Haddock With Spinach image

Provided by Florence Fabricant

Categories     dinner, main course

Time 1h

Yield 6 servings

Number Of Ingredients 10

5 tablespoons butter
2 tablespoons chopped onion
4 cups fresh spinach, washed and well-drained
3 tablespoons flour
1 1/2 cups milk
1 tablespoon minced parsley
Salt and freshly ground pepper
2 pounds pollock or haddock fillets
1/2 cup heavy cream
2 tablespoons freshly grated Parmesan cheese

Steps:

  • Melt two tablespoons of the butter in a large skillet. Add the onion and saute until soft but not brown. Finely chop spinach and add to skillet, cooking over medium heat until the spinach has wilted and most of the liquid in the pan has evaporated.
  • In a separate sauce pan melt the remaining three tablespoons of butter. Add the flour and cook for a minute or two. Add the milk and continue cooking over medium heat, stirring constantly, until the sauce comes to a boil, is thickened and smooth. Remove from heat. Add two-thirds cup of the sauce to the spinach. Add parsley, salt and pepper to taste to the spinach.
  • Preheat oven to 350 degrees. Lightly butter a shallow baking pan. Season fish with salt and pepper, arrange in the baking pan and spread the spinach over the fillets.
  • Add the cream to the remaining sauce in the saucepan and heat it through. Season with salt and pepper, spread it over the spinach and fish, sprinkle with grated cheese and bake 35 to 40 minutes.

Nutrition Facts : @context http, Calories 337, UnsaturatedFat 6 grams, Carbohydrate 8 grams, Fat 21 grams, Fiber 1 gram, Protein 31 grams, SaturatedFat 13 grams, Sodium 645 milligrams, Sugar 4 grams, TransFat 0 grams

ITALIAN-STYLE BAKED HADDOCK



Italian-Style Baked Haddock image

An easy Italian-Style Baked Haddock recipe

Provided by Dorothy Vinson

Categories     Fish     Tomato     Bake     Low Carb     Mozzarella     Bon Appétit     Michigan

Yield Serves 4

Number Of Ingredients 9

1/4 cup (1/2 stick) butter
1 small onion, chopped
1 green bell pepper, chopped
1/4 teaspoon dried basil, crumbled
1 14 1/2-ounce can tomatoes, drained, chopped
Salt and pepper
N/A pepper
1 1/2 pounds haddock or lingcod fillets
2 cups grated mozzarella

Steps:

  • Preheat oven to 350°F. Grease 9-inch glass baking dish. Melt butter in heavy large saucepan over medium-high heat. Add onion, bell pepper and basil and sauté until vegetables are tender, about 10 minutes. Stir in tomatoes. Season with salt and pepper and cook until saucelike, stirring constantly, about 5 minutes. Arrange fish in prepared dish. Pour sauce over. Sprinkle mozzarella. Bake until fish is cooked through and top is golden, about 25 minutes.

BAKED HADDOCK



Baked Haddock image

Haddock (or other white fish) is lightly breaded and baked. Parmesan adds a nice flavor. Quick and easy to prepare, it's a nice alternative to deep frying.

Provided by linda

Categories     Seafood     Fish

Time 25m

Yield 4

Number Of Ingredients 7

¾ cup milk
2 teaspoons salt
¾ cup bread crumbs
¼ cup grated Parmesan cheese
¼ teaspoon ground dried thyme
4 haddock fillets
¼ cup butter, melted

Steps:

  • Preheat oven to 500 degrees F (260 degrees C).
  • In a small bowl, combine the milk and salt. In a separate bowl, mix together the bread crumbs, Parmesan cheese, and thyme. Dip the haddock fillets in the milk, then press into the crumb mixture to coat. Place haddock fillets in a glass baking dish, and drizzle with melted butter.
  • Bake on the top rack of the preheated oven until the fish flakes easily, about 15 minutes.

Nutrition Facts : Calories 325.2 calories, Carbohydrate 17 g, Cholesterol 103.3 mg, Fat 15.7 g, Fiber 0.9 g, Protein 27.7 g, SaturatedFat 9.1 g, Sodium 1565.2 mg, Sugar 3.5 g

Tips:

  • Choose fresh haddock. Look for fillets that are firm to the touch and have a mild, briny smell. Avoid fillets that are slimy or have a strong odor.
  • Season the haddock simply. A simple seasoning of salt, pepper, and lemon juice will allow the delicate flavor of the fish to shine through.
  • Cook the haddock until it is just cooked through. Haddock is a delicate fish, so it is important not to overcook it. The fish is cooked through when it flakes easily with a fork.
  • Serve the haddock with a variety of sides. Haddock pairs well with roasted vegetables, mashed potatoes, or rice. You can also serve it with a simple green salad.

Conclusion:

Baked haddock with spinach is a healthy and delicious meal that is easy to prepare. This dish is perfect for a weeknight dinner or a special occasion. With its delicate flavor and flaky texture, haddock is a versatile fish that can be enjoyed in many different ways. Whether you are new to cooking fish or you are a seasoned pro, this recipe is sure to please.

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